Thai Corn Coconut Soup
- 1 glug olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 3 ears corn, shucked & divided (about 3 cups total)
- 2 cups chicken stock
- 1 15oz. can coconut milk
- fresh lime juice
- sea salt & fresh ground pepper
- 5-7 thai basil leaves, chiffonade
- 1/4 cup fresh cilantro, for serving
- 1/2 fresh jalapeño, thinly sliced, for serving
- fish sauce, for serving
- sriracha, for serving
In a large pot, heat oil over medium-high heat. Add onion and garlic and cook until onion is translucent, about 6 minutes. Stir in red curry paste and cook for another minute. Add 2 cups corn, chicken stock and coconut milk to the pot and bring to a boil, reduce heat, and simmer, stirring occasionally, until corn has softened and liquid is slightly reduced, 30-35 minutes.
Let soup cool slightly, then puree in a blender or with an immersion blender until smooth. Reheat in the pot with reserved cup of corn and cook for another 15 minutes until corn is tender. If you find the soup to be thick, thin with water to desired consistency. Add a squeeze of fresh lime juice and season with salt & pepper to taste.
Divide soup among bowls, garnish with freshly chopped thai basil, a few slices of jalapeño, a splash of fish sauce (if you desire) and a drizzle of sriracha.