New! Coconut curry corn soup view recipe

Coconut curry corn soup

This luscious soup sings with the sweetness of corn but is given depth of flavour and aromatic heft from the Thai curry paste. The soup is finished with a can of creamy coconut milk, which brings a nutty sweetness and a beautiful velvety texture. I like my soups chunky, but puree to your preference.

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A bowl of creamy soup topped with corn, sliced almonds, chopped green herbs, and a drizzle of oil, on a marble surface. - Hetty Lui McKinnon

For delicate vegetables like corn, I like to add an element that brings body; here I’ve used potato but another starchy veg like sweet potato or butternut squash would also work, or even a can of chickpeas.

Coconut curry corn soup

Serves

Ingredients

2 tablespoons extra virgin olive oil, plus more to serve
4 ears corn kernels removed (4 to 5 cups / 720g)
1 brown/yellow onion, diced
sea salt and black pepper
2 garlic cloves, finely chopped
2 tablespoons Thai green, red or yellow curry paste
1 large (350g / 12-ounces) starchy potato such as russet, washed and diced
720 ml vegetable stock
2 scallions, thinly sliced
35 g sliced or chopped almonds, toasted
1 can (13.5 oz / 400ml) coconut milk, stirred well

Instructions

Heat a large saucepan or Dutch oven on medium high until hot. Add the olive oil and onions and stir until slightly softened, 2 minutes. Add the garlic, curry paste and corn, season with 1/2 teaspoon of salt and lots of black pepper and toss until the corn is slightly charred, 4 to 5 minutes. Remove 1 cup of the corn and set aside. Add the potatoes, stock and bring to the boil. Reduce heat to low, cover and simmer for 12 to 15 minutes or until the potatoes are very soft.
Meanwhile, make a topping with the corn mixture that was removed from the pan by combining it with the scallions and almonds; toss to combine.
Using a handheld immersion blender (or transfer it to an upright blender or food processor), puree the soup; I like it still a little chunky, but if you prefer, you can puree until smooth.
To serve, ladle soup into serving bowls, top with the corn, scallion and almond topping.