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Thai coconut and corn soup

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Thai coconut and corn soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

1 cob corn
2 crushed cloves garlic
1 chopped fresh chilli
1 x 5 cm piece ginger, grated
3 chopped shallots
½ cup chicken stock
1 x 400 ml coconut milk
Chopped fresh chives

Method

Using a sharp knife, cut the kernels from cob corn, then add to a saucepan along with crushed cloves garlic, chopped fresh chilli, piece ginger, grated, and chopped shallots. Fry gently for 5 to 10 minutes, then transfer to a blender and blend.
Add to a clean saucepan, along with chicken stock, can coconut milk and seasoning, to taste. Simmer over a low heat for 10 minutes, or until warmed through. Spoon into bowls and serve topped with chopped fresh chives.