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Shrimp and Corn Soup

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1/2 teaspoon sesame Oil
2 fresh scallions (green onions); thinly sliced
1 clove garlic; crushed
2 1/2 cups chicken broth
1 can 15 ounce cream-style corn
8 ounces medium fresh shrimp; peeled & cooked
1 teaspoon green chili paste or sauce (optional)
salt & freshly ground black pepper to taste
garnish with fresh cilantro or parsley leaves; chopped

If using raw shrimp, cook them as directed on the package and set aside. Heat oil in a large, heavy-based saucepan over medium heat. Sauté the scallions and garlic for 3 to 5-minutes until softened, but not browned. Stir in chicken broth, corn, cooked shrimp and chili paste or sauce. Increase heat slightly and bring to a boil, stirring occasionally. Reduce heat and simmer for 15-20 minutes. Season to taste and ladle into warmed soup bowls. Sprinkle with garnish and serve at once.

Makes 4 servings

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