- Servings: 4
Ingredients:
| ½ tsp | Sesame Oil |
| 2 | Spring Onions, thinly sliced |
| 1 clove | Garlic, crushed and chopped |
| 2½ cups | Chicken Stock |
| 1× 15 oz can | Cream Style Corn |
| 2 cups | Peeled Shrimp |
| 1 tsp | Green Chili Paste |
| Sea Salt | |
| White Pepper | |
| Fresh Cilantro, for garnish |
Directions:
Heat oil in a large saucepan.
Saute the onions and garlic over low heat until softened but not brown.
Stir in the chicken stock, corn, shrimp and chili paste.
Bring soup to a boil, stirring occasionally.
Season to taste with salt and pepper. Serve sprinkled with fresh cilantro leaves.
Helpful Tips:
This soup is quick, healthy, and tasty. I served this last night to my family with some sweet rice (thai sticky rice) and egg rolls.
