Spicy Sweetcorn and Shrimp Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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* ! 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.
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