Curry Coconut Corn Soup

photo (21)

So… I think it’s official that we have a food crush on Shutterbean, because we keep coming back to her recipes over and over. One of the biggest reasons for that is just how flavorful all of her recipes are, even if I don’t add lots of extra seasoning (which is not normal for me). We’ve come to realize over the years that one of the best ways for us to eat a pretty healthy diet is by adding a lot of herbs and spices. I’ve never understand why “light (or worse, lite. Ugh) recipes are so often soooo bland. Squeeze some lemon and add some cayenne or SOMETHING, gah.

I obviously have strong feelings about this.

Tracy from Shutterbean obviously understands this, since she loves to use curry paste and sriracha and all sorts of goodness on a regular basis.

This soup is so easy, with a pretty limited ingredient list, and it definitely hit the spot when I made a batch a few days ago. I very selflessly left some for Josh to eat at a later day. I’m so generous.

Curry Coconut Corn Soup (recipe from Shutterbean)

  • 1 tbsp coconut or olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (heaping) red curry paste
  • 3 ears corn, sliced off the cob
  • 2 c chicken stock (or vegetable stock to make this vegan)
  • 1  15oz. can coconut milk
  • Fresh lime juice
  • Salt and pepper, to taste
  • Small handful of fresh cilantro for serving
  • Fish sauce, for serving (omit for vegan) (we love Red Boat)
  • Sriracha, for serving

In a large pot over medium heat, heat the oil. Add the onion and garlic and cook until the onion is translucent, stirring often. Add the curry paste and stir until it’s well incorporated with the onions and cook for about 1 minute.

Add the coconut milk, chicken broth, and corn kernels, stir to combine. Bring this to a boil, then lower to a simmer for about 15 minutes. At that point, removed about a cup of the corn/onion mixture, set aside, and continue cooking the soup for another 15 minutes, until the corn is pretty soft. Remove from heat. Either let cool slightly and put in the blender in batches, or just use an immersion blender, which is what we always do.

Fun fact: when Josh and I married, we each brought an immersion blender into our new home. Priorities. Also, two butane torches.

 

Once the soup is silky and smooth, add the removed corn and onions back to the pot and stir to combine.

Serve with a dash of fish sauce, a nice drizzle of sriracha, and cilantro.

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