Thai coconut corn soup

Ingredients for 2 servings:

• 2 tbsp rapeseed oil
• 1 bunch of spring onions
• 1 tsp, heaped ginger, freshly grated
• 1 can/n corn, drained weight 285 g
• 1 can coconut milk, 425 ml
• 300 ml vegetable broth, strong
• 3 tbsp soy sauce, light
• 2 tbsp fish sauce
• ½ tsp turmeric
• 1 tbsp, heaped sour cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick soup

Drain the corn and set aside a tablespoon. Trim the spring onions, cut them into small rolls, and set aside 1 tablespoon. Heat the oil in a pan and sauté the onion rolls and ginger for about 3 minutes. Add the corn, coconut milk, and broth and simmer for about 6-7 minutes. Then puree the soup with a hand blender, stir in the soy sauce, fish sauce, and turmeric, and season with salt and pepper. Finally, stir in the sour cream and heat everything back up. Divide between two plates and sprinkle with the reserved corn and onion rolls.