Ingredients
-
1/2
-
2
-
1
-
2 1/2
-
1
-
1 1/4
-
1
-
-
-
-
-
-
-
-
Directions
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* !, What a great recipe! I needed a quick and satisfying meal after a day of holiday shopping and this soup was stove-to-table in 15 minutes! used Thai garlic chili paste and the spiciness was great with the sweet corn and shrimp Thanks for sharing the recipe!
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Steps
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1
Done
|
Heat Oil in a Lrg Saucepan & Saute Spring Onions & Garlic Over Med-Heat For 1 Min, Till Softened but not Caramelized. |
|
2
Done
|
Stir in Chicken Stock, Cream-Style Sweetcorn, Shrimp & Chili Paste (or Sauce, If Using). |
|
3
Done
|
Bring Soup to a Gentle Boil, Stirring Occ. Season to Taste Pref & Serve Immediately Sprinkled W/Fresh Coriander Leaves. |
|
4
Done
|
Note Re Shrimp: If Using Larger Prawns, Chop in Pieces Roughly = in Size to Baby Shrimp. |
|
5
Done
|
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. |
