Corn Cream Soup with Curry and Coconut
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
If the cream soup turns out too thick, add more chicken broth and bring to a boil, stirring. Add curry to taste; the amount in the recipe is based on my preference.
Ingredients
- Chicken Broth - 15 fl oz
- Red Curry Powder - 5 oz
- Canned Corn - 5 oz
- Corn Cobs - 2 pieces
- Onion - 1 piece
- Carrot - 1 piece
- Vegetable Oil - 0 fl oz
- Mild Chili Spice - to taste
- Coconut Urbech - 1 piece
Step by Step guide
Step 1
You can use a ready-made curry blend, but I suggest making it yourself. For this, grind cumin, coriander, garlic, red chili pepper, turmeric, ginger, and vegetable oil in a mortar to make curry paste. You can adjust the color and spiciness by the amount of chili. If using a store-bought spice mix, simply mix it with vegetable oil until it reaches a paste-like consistency.
Step 2
In a small pot, sauté finely chopped carrot and onion in sesame oil, add the curry paste, and sauté for a couple of minutes. Then add the canned corn along with its juice, finely chopped coconut, and chicken broth. Bring to a boil and cook for 5 minutes.
Step 3
Transfer to a blender or use an immersion blender directly in the pot to blend everything to a nearly homogeneous consistency.
Step 4
Cut the kernels off the cooked cobs and, without separating them into individual kernels, just break them into the pot with the soup.
Step 5
Serve, garnished with thin slices of red chili pepper on top.
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