A comforting and creamy Thai soup made with sweet corn, coconut milk, and a hint of spice from red curry paste. This quick and easy soup is perfect for a cozy meal or starter.
Ingredients
For the Soup:
- 2 tbsp vegetable oil
- 1 tbsp red curry paste
- 1 can (400 ml) coconut milk
- 3 cups sweet corn kernels (fresh or frozen)
- 1 cup vegetable or chicken stock
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Cook the Curry Paste:
- Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk and Stock:
- Pour in the coconut milk and vegetable or chicken stock. Stir well to combine and bring to a gentle simmer.
- Add the Vegetables:
- Add the sweet corn, carrots, and bell peppers. Simmer for 10 minutes, or until the vegetables are tender.
- Season the Soup:
- Stir in the fish sauce and sugar. Taste and adjust the seasoning as needed.
- Blend (Optional):
- For a smoother soup, blend a portion of the soup with an immersion blender or regular blender, then mix back with the remaining soup.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 14g
- Sodium: 350mg
Notes
- Add shrimp or chicken for extra protein.
- Use canned or fresh sweet corn for a vibrant flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊