Steps to Make Favorite Thai Curried Coconut Milk and Corn Soup.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Quick Thai Curried Coconut Milk and Corn Soup.. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Thai Curried Coconut Milk and Corn Soup., starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Curried Coconut Milk and Corn Soup. delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Curried Coconut Milk and Corn Soup. is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Curried Coconut Milk and Corn Soup. estimated approx 20 mins.

To begin with this recipe, we must first prepare a few ingredients. You can have Thai Curried Coconut Milk and Corn Soup. using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Thai Curried Coconut Milk and Corn Soup.:

1. 1 tbsp olive oil
2. 3 clove garlic
3. 5 spring onions
4. 1 red pepper
5. 1 can coconut milk
6. 1 can vegetable stock
7. 16 oz frozen sweet corn
8. 2 tsp curry power
9. 1/4 tsp thai curry paste
10. 1 tsp salt
11. 2 tsp lime juice
12. 1/2 cup fresh corriander

Steps to make to make Thai Curried Coconut Milk and Corn Soup.

1. In a small pot, heat the oil and add garlic, the white part of the spring onions and sliced red pepper.
2. Cook on medium low heat until softened and golden, add thai curry paste and mix.
3. Put coconut milk, stock, curry powder, rest of onions and most of the corn into a blender and blend.
4. Now add the contents of the pan into the blender and blend until smooth.
5. Return to the pan and simmer, taste and season, now add the rest of the sweetcorn and garnish with corriander.

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