1/2 teaspoon sesame or sunflower 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
1 teaspoon chili sauce (optional)
2 tablespoons finely chopped or whole Sea Parsley™
Salt and black pepper
Fresh coriander leaves to garnish
Servings: 4
1. Heat the oil in a large heavy-bottomed saucepan and sauté the onions and garlic over a medium heat for 1 minute, until softened but not browned.
2. Stir in the chicken stock, cream-style sweetcorn, prawns and chili paste or sauce, if using. Bring the soup to the boil, stirring occasionally. Remove from heat and add the chopped or whole Sea Parsley™. Season to taste and sprinkle with fresh coriander leaves to garnish.
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
1 teaspoon chili sauce (optional)
2 tablespoons finely chopped or whole Sea Parsley™
Salt and black pepper
Fresh coriander leaves to garnish
Servings: 4
1. Heat the oil in a large heavy-bottomed saucepan and sauté the onions and garlic over a medium heat for 1 minute, until softened but not browned.
2. Stir in the chicken stock, cream-style sweetcorn, prawns and chili paste or sauce, if using. Bring the soup to the boil, stirring occasionally. Remove from heat and add the chopped or whole Sea Parsley™. Season to taste and sprinkle with fresh coriander leaves to garnish.
