Spicy Sweetcorn And Shrimp Soup

• 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)

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.

sesame oil, spring onions, garlic, chicken stock, sweet cream, baby shrimp, green chili paste, salt, fresh coriander

Taken from www.food.com/recipe/spicy-sweetcorn-and-shrimp-soup-273267 (may not work)