2 teaspoon sesame oil
2 -3 scallions, thinly sliced
2 garlic cloves, minced
2-1/2 cups veggie stock
1 15-oz. can cream-style corn
2 cups peeled, cooked small shrimp (you can use the small, frozen kind)
1 teaspoon Crystal hot sauce
1 tbsp. Sweet Vietnamese Chilie Sauce
salt and freshly ground pepper
cilantro leaves, for garnish

Heat the oil in a large saucepan and sauté the onion and garlic over medium-high heat until just softened.

Stir in the chicken-veggie stock, cream-style corn, shrimp, and chili sauce. Bring the soup to a boil, stirring occasionally.

Season to taste with the salt and pepper and add cilantro leaves cooks briefly. Add more cilantro leaves as garnish floating on the soup.

4 servings