Asian Corn Cream Soup with Curry & Coconut Milk
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cm ginger, fresh
- 3 sprigs coriander, (with roots)
- 2 tablespoon oil, for frying
- 1 can corn, (340g or 285g drained weight)
- 2 spring onion (s)
- 2 chilli pepper (s), (fresh red)
- 250 ml coconut milk
- 450 ml vegetable stock
- 2 tablespoon desiccated coconut
- 2 tablespoon curry (also more, to taste)
- 1 tablespoon honey
- 0.5 teaspoon ½ cinnamon
- some vinegar (rice vinegar)
- Fish sauce
Print Recipe
Pin Recipe Instructions
- Roughly dice the onion, peel and roughly chop the ginger, chop the coriander, separating the thicker part of the stems and the roots as much as possible from the leaves and finer stems, set the latter aside. Fry everything in a saucepan with the oil.
- Add about half of the corn, sweat briefly, then deglaze with the stock and coconut milk. Let simmer a little. Meanwhile, remove the seeds from the chili peppers and chop them relatively finely. Cut the spring onions into rings.
- Puree the mixture very finely in the saucepan with a hand blender, then add the remaining corn, chili peppers, desiccated coconut, curry, spring onions, honey, the coriander that you have set aside and cinnamon. Season with rice vinegar and fish sauce. Place in bowl, garnish with coriander leaves and serve.
- Fresh white bread goes well with it. (My personal favorite is my pan-naan, I am happy to pass on the recipe.)
- I wish you lots of fun cooking and bon appetit!
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