Thai Sweetcorn Soup

½ teaspoon sesame oil

2 spring onions thinly sliced

1 clove garlic crushed and chopped

2-1/2 cups chicken stock

340 gram can cream corn (pureed)

2 cups peeled shrimp

1 teaspoon green chili paste

Sea salt

White pepper

Fresh cilantro for garnish

Heat oil in a large saucepan and sauté the onions and garlic over

medium heat until softened but not brown. Stir in the chicken

stock, corn, shrimp and chili paste. Bring soup to a boil, stirring

occasionally. Season to taste with salt and pepper. Serve sprinkled

with fresh cilantro leaves.