Ingredients
Units
Scale
- 2 tbsp extra virgin olive oil or sesame oil
- 1 brown onion, chopped
- 2 tsp grated ginger
- 2 red chillies, chopped (optional)
- 1 bunch of coriander/cilantro, chopped (optional)
- 1 tbsp Thai curry paste
- 400 ml coconut milk
- 800 g corn kernels
- 2 tbsp fish sauce
- 1 1/2 l vegetable stock
- 1 red capsicum/pepper, roughly chopped, seeds removed
- 1 cup Bean sprouts, to serve
Instructions
- Heat a large saucepan to med-high. Add oil and once hot, add onions and cook for 3 minutes, until brown.
- Add ginger, chillies, coriander/cilantro (leave some sprigs for garnish), curry paste, coconut milk, corn, fish sauce, 1 cup of water and stock. Stir well.
- Place chopped capsicum in a blender along with 1-2 cups of the soup mix. Blend then pour the blender mix into the saucepan.
- Continue to cook the soup for 10-15 minutes. Serve with bean sprouts and coriander/cilantro.
Notes
- Adjust the number of chillies depending on how hot you like it. If you’re using fresh chillies, taste a little before adding them. Some chillies are hot, some aren’t spicy. I always check. Remove seeds if too spicy but I like to use the seeds.
- I used red curry paste but I think it’d work with any type of curry paste.
- Instead of chopping onions, chillies and capsicum, I often just add them to the food processor. It saves me a lot of time and tears!
- To make this soup vegan, just cut out the fish sauce. Add a squirt of lemon or lime juice (like 1 tablespoon).
- Sometimes I only add half the tin of coconut milk. Then use the other half to make these chia puddings (using half milk and half coconut milk).
- It may sound strange but to store your bean sprouts for longer (and more safely), store them in water in an airtight container in the fridge.
- Want to get fancy? Add galangal and kaffir lime leaves.
- Prep Time: 5 mins
- Cook Time: 20 mins