Shrimp in Corn and Coconut Soup

1. Remove shrimp heads from about 250g of large white shrimps and boil in 3 cups water, 2 tsp salt and 1 tsp black pepper. Put in a blender and strain the stock. Set aside and discard the pureed shrimp heads.
2. Put the shrimp stock in a soup pot and bring to a boil add the shrimps and just cook through and remove and shock in ice water.
3. Devein the shrimps and cut in half then quarters and set aside.
4. Add to the stock 2 cups of water and 2 cans whole corn kernel together with the liquid.
5. Bring to a boil and season with salt, pepper, garlic and onion powder.
6. Transfer the mixture in a blender or use an immersion blender and puree.
7. Add 1 can Coconut Cream and mix until incorporated.
8. Add 1 cup of grated medium carrot (use the large grater), 2 tsp Aromat, and the shrimps to heat through.
9. Before serving add 2 tsp butter to make the soup silkier.

To serve, garnish with chopped spring onions (green parts of the stalk) and garlic butter toast.