2 teaspoon sesame oil
\n2 -3 scallions, thinly sliced
\n2 garlic cloves, minced
\n2-1\/2 cups veggie stock
\n1 15-oz. can cream-style corn
\n2 cups peeled, cooked small shrimp (you can use the small, frozen kind)
\n1 teaspoon Crystal hot sauce
\n1 tbsp. Sweet Vietnamese Chilie Sauce
\nsalt and freshly ground pepper
\ncilantro leaves, for garnish<\/p>\n
Heat the oil in a large saucepan and saut\u00c3\u00a9 the onion and garlic over medium-high heat until just softened.<\/p>\n
Stir in the chicken-veggie stock, cream-style corn, shrimp, and chili sauce. Bring the soup to a boil, stirring occasionally.<\/p>\n
Season to taste with the salt and pepper and add cilantro leaves cooks briefly. Add more cilantro leaves as garnish floating on the soup. <\/p>\n
4 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading