A really quick soup (unless you, for some reason, insist on making your own creamed corn because you’ve been making SO MUCH creamed corn at work and why stop now?) that would be extra good with some crusty bread on the side. This is one where I could use the full amount of spiciness and still think there’s even room for more.  I’m not sure I’ve ever had specifically this soup in a restaurant, but it feels familiar and good.

corn corn forever corn

Ingredients:

• 1/2 teaspoon sesame oil
• 2 spring onions, thinly sliced
• 1 garlic clove, crushed
• 2 1/2 cups chicken stock
• 1 15 ounce can cream-style sweetcorn
• 1 1/4 cups cooked, peeled prawns (I used ‘salad shrimp’, which was the option my supermarket had that made sense – this cookbook author was British, so may have had different things available)
• 1 teaspoon green chili paste or chili sauce (optional)
• salt and black pepper
• fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned.

Add the stock, corn, prawns, and the chili paste/sauce if using.

Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.

Whoops, I super didn’t buy coriander. Whatever.

Thai-Style Sweetcorn Soup

From Low Fat Low Cholesterol Cooking.

• 1/2 teaspoon sesame oil
• 2 spring onions, thinly sliced
• 1 garlic clove, crushed
• 2 1/2 cups chicken stock
• 1 15 ounce can cream-style sweetcorn
• 1 1/4 cups cooked, peeled prawns
• 1 teaspoon green chili paste or chili sauce (optional)
• salt and black pepper
• fresh coriander leaves, to garnish

Heat the oil in a large, heavy-bottomed saucepan. Saute the green onions and garlic over medium heat for 1 minute until softened, not browned. Add the stock, corn, prawns, and the chili paste/sauce if using. Bring to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with coriander leaves.