Asian corn cream soup with curry & coconut milk

Ingredients for 4 servings:

• 1 onion(s)
• 2 cm ginger, fresh
• 3 sprigs of coriander (with root)
• 2 tbsp oil, for frying
• 1 can/n corn (340g or 285g drained weight)
• 2 spring onions
• 2 chili peppers (fresh red)
• 250 ml coconut milk
• 450 ml vegetable stock
• 2 tbsp desiccated coconut
• 2 tbsp curry (more to taste)
• 1 tbsp honey
• ½ tsp cinnamon
• some vinegar (rice vinegar)
• fish sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roughly dice the onion, peel and roughly chop the ginger, and chop the coriander, separating the thicker stems and roots as best as possible from the leaves and finer stems, setting the latter aside. Fry everything in a pot with the oil. Add about half of the corn, sauté briefly, then deglaze with stock and coconut milk. Let it simmer slightly. Meanwhile, deseed the chilies and chop fairly finely. Slice the spring onions into rings. Purée the mixture in the pot very finely with an immersion blender, then add the remaining corn, chilies, desiccated coconut, curry powder, spring onions, honey, the reserved coriander, and cinnamon. Season to taste with rice vinegar and fish sauce. Transfer to bowls, garnish with coriander leaves, and serve. Serve with fresh white bread. (My personal favorite is my pan-fried naan, and I’m happy to share the recipe.) I hope you enjoy cooking it and enjoy!