Thai-Style Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tsp sesame oil2 scallions, thinly sliced1 garlic clove, crushed2 1/2 Cups chicken broth1 can (12-15 oz) sweet corn1 1/4 Cups cooked, peeled shrimp 1 tsp Thai chili sauce (like Siracha) (Optional)Salt and pepper, to tasteFresh cilantro leaves, to garnish
1. Open your can of corn, or bag of frozen, whatever it is, open and pour into a food processor. Puree for a few seconds, until creamy yet with some texture left. You could use canned cream-style corn, but this is better for you! Set aside.
2. Heat the oil in a large heavy-based saucepan and saute the scallions and garlic over medium heat for 1 minute until softened, but not browned.
3. Stir in the chicken broth, Corn, shrimp, and chili paste or sauce, if using.
4. Bring the soup to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with fresh cilantro leaves to garnish.
This makes 4 1 1/2-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNKEYGURL75.
2. Heat the oil in a large heavy-based saucepan and saute the scallions and garlic over medium heat for 1 minute until softened, but not browned.
3. Stir in the chicken broth, Corn, shrimp, and chili paste or sauce, if using.
4. Bring the soup to a boil, stirring occasionally. Season to taste, then serve at once, sprinkled with fresh cilantro leaves to garnish.
This makes 4 1 1/2-Cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MUNKEYGURL75.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 2.3 g
- Cholesterol: 168.9 mg
- Sodium: 959.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.3 g
- Protein: 20.0 g
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