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“From the Good Food Fast cookbook.”
READY IN:
8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 teaspoon safflower oil or 12 teaspoon sunflower oil
  • 2 scallions, thinly sliced
  • 1 clove garlic, crushed
  • 2 12 cups chicken stock
  • 1 (15 ounce) can creamed corn
  • 1 14 cups cooked peeled shrimp
  • 1 teaspoon green chili paste or 1 teaspoon chili sauce (optional)
  • salt & fresh ground pepper
  • cilantro leaf, to garnish

Directions

  1. Heat the oil in a large saucepan and saute the scallions and garlic over medium heat until softened.
  2. Stir in the chicken stock, creamed corn, shrimp, and chile paste or sauce, if using.
  3. Bring the soup to a boil, stirring occasionally.
  4. Season with salt and ground black pepper to taste, then serve with cilantro leaves to garnish.

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