It's time for our weekly installment of Cookin' with SDNGal. Today I bring you Thai Shrimp Soup. It's a family favorite. Hope you enjoy it!

Thai Shrimp Soup

2 TBSP canola oil 

1 TBSP minced fresh ginger

3 gloves garlic, minced

1 TBSP hot chili paste 

4 C. Chicken Stock 

1 - 14oz can of creamed corn

1/2 lb. frozen shrimp, defrosted

1 TBSP water

1 TBSP cornstarch

1 tsp sugar 

1 egg, slightly beaten 

1/2 bunch cilantro, chopped

In a large dutch oven or saucepan heat the canola oil over medium heat. Add ginger, garlic, and chili paste and stir for 1 minute. Add the chicken stock, corn, and shrimp. Cook for 10 minutes. Whisk together the water, cornstarch and sugar and add into soup. Stir until slightly thicker, about 3 minutes. Add the beaten egg and stir for one minute more. Add the chopped cilantro and serve. A word to the wise: this is best served fresh. It isn't the tastiest as leftovers. The shrimp get a little tough in reheating. This recipe will serve four folks. ;)

Enjoy!