Warm, perfectly flavored, and with an indulgent feel, this soup is perfect for clearing up the winter blues. By puréeing half of the soup, you’ll achieve a rich, thick base with pops of whole corn kernels.
What You Need:
1 tablespoon olive or canola oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon Thai curry paste
4 cups corn kernels
6 cups vegetable stock
1 tablespoon fresh ginger, minced
2/3 cup coconut milk
2 tablespoons fresh lime juice
Salt and pepper to taste
What You Do:
1. In a large pot, heat oil. Add onion and garlic and sauté for 5 minutes. Add curry paste and sauté an additional 30 seconds. Add corn kernels and stock, and stir. Cover and simmer for 15 minutes.
2. Remove fresh ginger. Purée half the soup in a blender until smooth. Transfer back to pot. Add coconut milk and simmer 3 more minutes. Add fresh lime juice and salt and pepper to taste. Serve with Jasmine rice or a cool Thai Salad. Enjoy!