Scale
Ingredients
- 3 tablespoons Thai red curry paste
- 1 teaspoon fish sauce
- 1 can coconut milk
- 1/2 cup vegetable stock
- Kosher salt, to taste
- 1 1/2 cups corn kernels
- 1 teaspoon sugar
- 6–10 basil leaves, chiffonade
- 1 teaspoon Sriracha sauce
- Juice of 1/2 a lime
Instructions
- 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.