Sort ingredients
javellina
QR Code
Listen
Pdf
Heat the Red Curry paste in a large saucepan till aromatic (about 1 minute).
Add the corn kernels, coconut milk (reserving 3 tbsp. coconut milk for serving later) and water to the saucepan.
Simmer on medium heat for 15 minutes, stirring at intervals till corn is slightly tender.
Remove from heat. Season.
With a stick blender (or in the food processor), blend the soup into a thick somewhat smooth consistency.
Put it back on the heat, add the palm sugar and vegetables.
Cook for 5 minutes or till vegetables are slightly tender.
Ladle into serving bowls, spoon over reserved coconut milk.
Garnish with herbs and a sprinkling of chilli flakes (if using).
Serve warm.