Spicy Thai Corn Soup with Greens

By vealam

Ingredients

• 2 tsp Thai Red Curry paste
• 1 canned of corn kernels (400 g)/ frozen corn kernels
• 1 can coconut milk (400 g)
• 1/2 cup water (depending on the consistency of the soup you are after)
• Salt and pepper, to season
• 1 tbsp. palm sugar/brown sugar
• Greens- broccoli florets, green beans, snow peas
• Fresh herbs- Basil, Coriander, Chives
• Red Chili flakes, for garnish (optional)

Details

Servings 3
Adapted from sugaretal.com

Preparation

Step 1

Heat the Red Curry paste in a large saucepan till aromatic (about 1 minute). Add the corn kernels, coconut milk (reserving 3 tbsp. coconut milk for serving later) and water to the saucepan. Simmer on medium heat for 15 minutes, stirring at intervals till corn is slightly tender. Remove from heat. Season. With a stick blender (or in the food processor), blend the soup into a thick somewhat smooth consistency. (You could go with a finely blended soup or slightly coarse like the one above). Put it back on the heat, add the palm sugar and vegetables. Cook for 5 minutes or till vegetables are slightly tender. Ladle into serving bowls, spoon over reserved coconut milk. Garnish with herbs and a sprinkling of chili flakes (if using). Serve warm.