Instructions: Cut leek in four lengthwise, leaving root intact. Wash leek thoroughly in lukewarm water to remove grit. Remove any damaged outer leaves and slice leek thinly.

Wash and dice celery.

Peel carrot and cut in four lengthwise before slicing thinly.

Shell prawns and make a cut along the back to remove the intestines. Cut each prawn into 6 pieces and mix with soy sauce and corn flour.

Brush a saucepan with oil and gently fry sliced leek, celery and carrot for 3 or 4 minutes. Add stock and bring to boil.

Wash corn and cut kernels from cob. Add corn to soup and cook until all vegetables are tender.

Blend about one-third of the soup to a fine puree. Return puree to pan and bring soup to a light simmer. Stir in prawns, turn off heat, cover pan and leave for 1 minute.

Then stir in parsley, chilli paste and a little black pepper and serve.

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