Thai Sweet Corn Soup
3 tsp sesame or sunflower oil
3 spring onions, sliced thin
1 garlic clove, crushed
1 pint chicken stock
1 lg can cream style sweet corn
2 cups shrimp, cooked and peeled
2 tsp green chili paste or chili sauce
Salt and pepper to taste
Fresh coriander leaves (garnish)
Heat the oil in large heavy based saucepan and sauté onions and garlic.
Stir in chicken stock, cream style sweet corn, shrimp and chili. Bring soup to boil.
Season to taste, sprinkle with fresh coriander leaves.
*Make the soup a day before, letting it sit in the refrigerator overnight so the flavors stand out.
Pairs Well With
Note—make this soup a day before, letting it sit in the refrigerator overnight so the flavors stand out.