Thai-style Sweet Corn Soup Recipe

Ingredients

• 2.5ml/1/2 tsp sesame or sunflower oil

• 2 spring onions, thinly sliced

• 1 garlic clove, crushed

• 600ml/1 pint chicken stock

• 425g/15 oz can cream-style sweet corn

• 225g/8 oz peeled, cooked prawns

• 5ml/1 tsp green chili paste or chili sauce (optional)

• salt and ground black pepper

• fresh coriander leaves, to garnish

Serves 4

Method:

1. Heat the oil in a large heavy-based saucepan and sauté  the onions and garlic over a moderate heat for 1 minute, until softened but not browned. Stir in the chicken stock, cream-style sweet corn, prawns and chili paste or sauce, if using.

2. Bring the soup to the boil, stirring occasionally. Season to taste with salt and pepper, then serve at once, sprinkled with fresh coriander leaves to garnish.