This is a very quick and easy soup, made in minutes.  If you are using frozen prawns, then defrost them first before adding to the soup.

Serves : 4

Ingredients

• 2.5 ml / 1/2 tsp sesame or sunflower oil

• 2 spring onions, thinly sliced

• 1 garlic clove, crushed

• 600 ml / 1 pint / 2 1/2 cups chicken stock

• 425 g / 15 oz can cream-style sweetcorn

• 225 g / 8 oz / 11/4 cups cooked, peeled prawns

• 5 ml / 1 tsp green chilli paste or chilli sauce (optional)

• salt and black pepper

• fresh coriander leaves, to garnish

Directions

• Heat the oil in a large heavy-based saucepan and saute the onions and garlic over a medium heat for 1 minute, until softened, but not browned.

• Stir in the chicken stock, cream-style sweetcorn, prawns and chilli paste or sauce, if using.

• Bring the soup to the boil, stirring occasionally.  Season to taste, then serve at once, sprinkled with fresh coriander leaves to garnish.

Nutritional Information

• Energy                202 Kcals / 848 KJ

• Fat                     3.01 g
• Saturated fat        0.43 g
• Cholesterol           45.56 mg
• Fibre                    1.6 g

COOK'S TIP- If cream-style corn is not available, use ordinary canned sweetcorn, pureed in a food processor for a few seconds, until creamy yet with some texture left..