A flavorful and creamy soup with the sweetness of corn, richness of coconut milk, and a hint of curry spice.

Ingredients: 1 cup corn kernels. 1 can coconut milk. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon red curry paste. 1 teaspoon ginger, grated. 4 cups vegetable broth. 1 tablespoon soy sauce. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it turns clear. Put in the grated ginger and minced garlic. Saut for one more minute. Add the red curry paste and cook for two minutes. After you add the corn kernels, saut for another 3 to 4 minutes. Soy sauce, vegetable broth, and coconut milk should all be added. Bring to a low boil. Add pepper and salt to taste. Let the flavors blend for 15 to 20 minutes. Serve hot with fresh cilantro on top. Have fun with your tasty Corn Coconut Curry Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes