Easiest Way to Make Appetizing Thai Curried Coconut Milk and Corn Soup.

Thai Curried Coconut Milk and Corn Soup.. Spicy Thai Curry Corn Soup features fresh corn off the cob, mushrooms, red bell pepper, curry and coconut milk simmered together creating a simple and delicious, healthy vegan lunch or dinner! Corn is still in season and this Spicy Thai Corn Curry Soup recipe with coconut milk is a perfect place to feature it. Heat coconut oil in a large stockpot or Dutch oven over medium heat.

Slowly pour the chicken broth over the mixture, stirring continually. The process extracts every bit of flavor from the corn cobs and gives the soup its intense corn flavor. The broth and potato gets combined with coconut milk, fresh corn and red curry paste, then whipped up in the blender. You can have Thai Curried Coconut Milk and Corn Soup. using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Thai Curried Coconut Milk and Corn Soup.

1. Prepare 1 tbsp of olive oil.
2. It's 3 clove of garlic.
3. It's 5 of spring onions.
4. You need 1 of red pepper.
5. It's 1 can of coconut milk.
6. Prepare 1 can of vegetable stock.
7. It's 16 oz of frozen sweet corn.
8. Prepare 2 tsp of curry power.
9. You need 1/4 tsp of thai curry paste.
10. It's 1 tsp of salt.
11. Prepare 2 tsp of lime juice.
12. Prepare 1/2 cup of fresh corriander.

The coconut thickens up like whipped cream and gives this soup an amazing texture. In a large pot on medium-high, heat oil. An amazing quick and easy Thai Coconut Soup MADE FROM SCRATCH with easy to find ingredients!! The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want.

Thai Curried Coconut Milk and Corn Soup. instructions

1. In a small pot, heat the oil and add garlic, the white part of the spring onions and sliced red pepper..
2. Cook on medium low heat until softened and golden, add thai curry paste and mix..
3. Put coconut milk, stock, curry powder, rest of onions and most of the corn into a blender and blend..
4. Now add the contents of the pan into the blender and blend until smooth..
5. Return to the pan and simmer, taste and season, now add the rest of the sweetcorn and garnish with corriander..

Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. The point is, this Thai Curry Vegetable Soup is good. That paired with its simplicity and ease of preparation means there's a good chance I'll want to make this about once per week. I probably shouldn't be eating that much coconut milk, but I'm sure I'll find some way to rationalize it. Thai Red Curry Soup with Vegetables Add the corn puree, stock, coconut milk, and fish sauce.

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