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Thai Corn Soup
Main Ingredients | Thai red curry paste, Corn kernels |
Cuisine | Thai |
Course | Soups |
Prep Time | 5-10 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 tablespoon Thai red curry paste
- ½ cup canned corn kernels
- ½ inch ginger
- ½ inch galangal
- 1 stalk lemon grass
- 1tablespoon oil
- 2 fresh red chillies, sliced
- 1 medium onion, chopped
- 2 cups vegetable stock
- 3-4 kaffir lime leaves
- Salt to taste
- 1-2 tablespoons coconut milk
- 1 tablespoon lemon juice
- 4-5 fresh basil leaves
- 3-4 lemon slices
Method
- Slice ginger, galangal and lemon grass thinly.
- Heat oil in a noon-stick pan. Add sliced ginger, galangal and lemongrass and mix well. Add red chillies and onion, mix and sauté till onion turns translucent.
- Add red curry paste and mix well. Add vegetable stock, mix and cook for a minute.
- Add torn kaffir lime leaves, mix and cook for 8-10 minutes.Add salt, mix and cook for 3-4 minutes.
- Discard kaffir lime leaves from the soup. Add corn kernels and coconut milk and mix well. Add lemon juice and torn basil leaves and cook for a minute.
- Serve hot garnished with lemon slices.
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