Corn is still in season and I wanted to feature it in a dish since I love it so much. I eat it fresh off the cob, it doesn't even need to be cooked. I also have a new found love for curries these days. This was an excellent dish. The sweet corn pairs well with the spice from the red pepper flakes and curry powder while the coconut wraps it all up making this a great dish to come back to again and again. I would consider this a lightly cooked meal, the veggies, except onion, garlic & spinach, are crispy and close to fresh. It's also an easy dish to put together from start to finish...ready in about 30 minutes. You don't have to use all these vegetables either...I added the celery and mushrooms I had on hand just to use up. Five hearts for this soup!
Spicy Thai Curry Corn Soup
Ingredients
- 1 tablespoon sesame oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 4 ears of corn, cut off the cob
- 3 celery stalks, diced
- 1 red bell pepper, diced
- handful mushrooms, sliced
- 3-4 teaspoons curry powder
- 1 teaspoon red pepper flakes
- 1 can lite coconut milk (15 oz)
- 2 cups unsweetened non-dairy milk
- 1 cup water
- juice of 1 lime
- himalayan salt & cracked pepper to taste
- large handful spinach (I used a spinach & arugula blend)
Heat oil in large pot over medium high heat and saute onions until translucent. Add garlic, corn, celery, bell pepper and mushrooms, cook a few minutes more. Add coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, juice of lime, salt & pepper to taste and cook on medium heat for 10 min or until heated through. Add spinach and cook until softened to your liking. Test for flavors adding more spices if desired. Serve with lime wedges. You may even want to serve with some crispy bread to soak up the juices...
Enjoy !