If cream-style corn is not available, use ordinary canned sweetcorn, pureed in a food processor for a few seconds, until creamy yet with some texture left.
ingredients
serves 4
1/2 tsp sesame or sunflower oil
2 scallions, thinly sliced
1 garlic clove, crushed
2 1/2 cups chicken stock
15 ounce can cream-style sweetcorn
1 1/4 cups cooked, peeled shrimps
1 tsp green chilli paste or chilli sauce (optional)
salt and black pepper
fresh cilantro leaves, to garnish
method
1. Heat the oil in a large heavy-based saucepan and saute the onions and garlic over a medium heat for 1 minute, until softened, but not browned.
2. Stir in the chicken stock, cream-style sweetcorn, shrimps and chilli paste or sauce, if using.
3. Bring the soup to the boil, stirring occasionally. Season to taste, then serve at once, sprinkled with fresh cilantro leaves to garnish.
