Spicy Sweetcorn and Shrimp Soup

From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 teaspoon  sesame oil or 1⁄2 teaspoon  sunflower oil
• 2  spring onions (thinly sliced)
• 1  garlic clove (crushed)
• 2 1⁄2 cups  chicken stock
• 1 (15 ounce) can  sweet  cream-style corn
• 1 1⁄4 cups baby shrimp (cooked & see note below pls)
• 1  teaspoon  green chili paste (optional) or 1  teaspoon chili sauce (optional)
•  salt and black pepper (to taste pref)
•  fresh coriander leaves (garnish) (optional)

Directions

1. Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
2. Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
3. Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
4. NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
5. COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.