Corn cream soup with curry and coconut
6 servings
20 minutes
Corn cream soup with curry and coconut is a harmonious blend of Indian spices, the tenderness of corn, and the exotic sweetness of coconut. It transports you to the atmosphere of Indian cuisine where the aromas of spices intertwine in a wonderful symphony of flavors. Hand-made curry paste adds richness and depth to the soup while coconut softens the spicy heat. Light, velvety, and warming—this soup not only delights the palate but also fills the home with the coziness of Eastern traditions. Served with pieces of fresh red chili, it surprises with contrasting textures and flavors that unfold in layers. It can be enjoyed as a standalone dish or complemented with fresh bread, turning an ordinary dinner into a gastronomic journey.
1
You can use a ready-made curry mix, but I suggest making it yourself. For this, grind cumin, coriander, garlic, red chili pepper, turmeric, ginger, and vegetable oil in a mortar to make curry paste; you can adjust the color and spiciness with the amount of chili. If using a ready spice mix, simply mix it with vegetable oil to a paste consistency.
- Vegetable oil: 30 ml
- Red chili pepper: to taste
2
In a pot, sauté finely chopped carrots and onions in sesame oil, add curry paste, fry for a couple of minutes, then add canned corn with juice, finely chopped coconut, and chicken broth, bring to a boil and cook for 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Red curry paste: 150 g
- Canned corn: 200 g
- Coconut: 1 piece
- Chicken broth: 500 ml
3
Pour into a blender or whisk by hand in the pot until almost uniform consistency.
4
Cut the kernels from the cooked cobs and, without separating them into individual grains, just break them into the pot for the soup.
- Corn cobs: 2 pieces
5
Serve, garnished with thin slices of red chili pepper on top.
- Red chili pepper: to taste