Oriental corn foam soup

Ingredients for 2 servings:

• 500 g corn
• 400 ml coconut milk
• 2 onions, red
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 1 cm
• 1 red chili pepper(s)
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

enjoy the easy way

Either drain the corn (canned) or thaw it (frozen). Clean the onions, garlic clove, ginger, and chili pepper and cut into small cubes. Heat a little oil in a saucepan and sauté the onions, garlic, ginger, and chili pepper over medium heat. Add the cumin, turmeric, and coriander and sauté for about 1 minute. Add the corn and coconut milk and bring to a boil, then reduce the heat and simmer for about 20 minutes. Season with salt and pepper. Finally, puree everything until foamy. If the blender isn’t powerful enough, strain the soup through a fine sieve and puree the mixture again. Serve with naan bread. The soup serves as a main course for 2 people and as a starter for 4 people.