Spicy Sweetcorn and Shrimp Soup

Recipe by twissis
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    teaspoon sesame oil or 1/2 teaspoon sunflower oil
  • 2
    spring onions (thinly sliced)
  • 1
    garlic clove (crushed)
  • 2 12
    cups chicken stock
  • 1
    (15 ounce) can sweet cream-style corn
  • 1 14
    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)
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DIRECTIONS

  • Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
  • Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
  • Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
  • NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
  • 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.
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