Thai Coconut Curry Corn Soup
Serves: Serves 4
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon fish sauce
  • 1 can coconut milk
  • ½ cup vegetable stock
  • Kosher salt, to taste
  • 1½ cups corn kernels
  • 1 teaspoon sugar
  • 6-10 basil leaves, chiffonade
  • 1 teaspoon Sriracha sauce
  • Juice of ½ a lime
  1. In a medium-sized soup pot heat red curry paste over medium-low heat until fragrant, stirring constantly, about 1 minute. Whisk in fish sauce, coconut milk, and vegetable stock. Season with Kosher salt, to taste. And corn kernels and sugar, cook, about 5 minutes. Blend until completely smooth. Return soup to the pot and simmer. Garnish with basil, lime, and Sriracha.
Recipe by From Away at