Chicken Recipes

SPICY CORN SOUP

If you are using frozen shrimp, then defrost them before adding them to the soup.

INGREDIENTS
1/2 teaspoon sesame or sunflower oil
2 scallions, thinly sliced
1 garlic clove, crushed
2 1/2 cups homemade or canned chicken stock
15-ounce can cream-style corn
1 1/4 cups cooked, peeled shrimp
1 teaspoon green chili paste or chili sauce (optional)
salt and black pepper
dilantro leaves, to garnish

SERVES 4

1. Heat the oil in a large heavy bottomed saucepan and sauté the scallions and garlic over medium heat for 1 minute, until softened, but not browned.

2. Stir in the chicken stock, cream-style corn, shrimp and chili paste or sauce, if using.

3. Bring the soup to a boil, stirJ ring occasionally. Season to taste, then serve at once, sprinkled with cilantro leaves.