Corn and Shrimp Soup

A very quick and easy soup, commonly served in Chinese/Thai restaurants in Bangkok. Often made with shredded crabmeat instead of shrimp, the soup has been adapted from the Chinese. I specify canned, creamed corn for texture and convenience. You may use canned or frozen, plain corn or, for the ambitious, strip fresh kernels from the cob. If fresh corn is used, increase the cooking time by two minutes.