HOUSE OF ASIA
See the recipe
Cream of corn with yellow curry
This delicious soup with a temptingly spicy curry flavor is perfect for a quick dinner or lunch to take to work. Thanks to the addition of coconut milk, which balances the spiciness, this soup will appeal to all fans of typical Asian flavor fusions.
Ingredients
- 2 tsp yellow curry paste
- 200 ml coconut milk 20-22%
- 2 tablespoons light soy sauce
- 3 tablespoons olive oil
- 1 liter of vegetable broth
- 500 g frozen corn
- 1 onion, quartered
- 1 potato, diced
- Freshly ground pepper to taste
- 3 tablespoons chopped fresh coriander
A method of preparing
- Heat olive oil in a pot and sauté the onion, potato, and corn. Add the curry paste, broth, and coconut milk. Cook until the vegetables are soft. Let cool and blend.
- Season the cream of corn with soy sauce and pepper.
- Serve with cilantro.
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Vegetables 
over 30 minutes 
Fruits 
Thailand 
