So simple and so delicious! This soup is perfect for these cold autumn days. There is a bit of a kick to it, but it's counterbalanced by the sweetness of the corn. Simply delicious! Enjoy!
-1 tsp vegetable oil
-4 garlic cloves, minced
-1/2 tsp ground ginger
-1/2 tsp hot chili sauce (Sriracha)
-4 cups chicken stock
-1 (14 3/4 oz) can cream-style corn
-2 tsp Thai fish sauce
-1 Tbs water
-2 tsp cornstarch
-1 tsp sugar
-1 tsp sesame oil
-12 oz uncooked shrimp, deveined, with tails removed
-1 large egg, beaten
-1 Tbs dried cilantro leaves
-1/4 tsp paprika
Heat oil in large saucepan. Add the garlic, ginger and chili sauce. Cook, stirring frequently, for 1 minute.
Add the stock, corn and fish sauce. Bring to a boil. Let it simmer, uncovered, for 15 minutes.
While that simmers, combine the water, cornstarch, sugar and sesame oil in a small boil. Add to the soup. Stir in the shrimp and egg, stirring, while dropping the egg. Let the soup simmer for about 3 minutes so that the shrimp cooks, the soup thickens and the egg sets into long strands. Stir in the cilantro and paprika. Serve immediately. Enjoy!