Walts Velvet Corn Soup with Shrimp 1 3 1 4 1 8 2 1 2 1 1 1 tsp. cloves Tbs. tsp. cups 14 oz oz. cup cup tsp.

tsp. Tbs. tsp. tsp. tsp. large cup tsp. canola oil garlic, minced fresh ginger, minced and peeled hot chili paste chicken broth can cream-style corn shrimp firm tofu, diced sliced white mushrooms Thai fish sauce (nam pla) water cornstarch sugar dark asian sesame oil egg, lightly beaten fresh cilantro, chopped paprika

Heat a large nonstick saucepan over medium heat. Swirl in the oil, then add the garlic, ginger and chili paste. Cook, stirring, until fragrant 1 minute. Stir in the broth, corn, shrimp, mushrooms and fish sauce. Bring to a boil. Simmer until the flavors are blended, 15 minutes. Meanwhile, whisk the water, cornstarch, sugar and sesame oil in a small bolw until blended; stir into the soup. Stir in the egg. Return the soup to a simmer and cook until the soup thickens slightly and the egg sets into long strands, about 3 minutes. Add the tofu and cook until heated through, about 2 minutes. Stir in the cilantro and the paprika. Serve at once.