Thai coconut and corn soup

Thai coconut and corn soup

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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