Name: Thai Coconut Curry Corn Soup
Yield: Serves 4
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

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.