Spicy Jamaican Shrimp Soup - cooking recipe

Ingredients

2 teaspoons oil
1 bunch scallion, chopped
1 (7 ounce) can sweetcorn, drained
1 stalk celery, sliced
1 teaspoon jamaican jerk spice
6 ounces large shrimp, defrosted if frozen
2 tablespoons cornstarch
1 3/4 pints vegetable stock

Preparation

Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
Add the jamaican jerk seasoning and the shrimp.
Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.