We have very hearty dinners in this house. Steven comes home hangry and we eat the minute he gets in because the last thing I need is two whiney boys. I realize we eat a lot but I just can't grasp how some of these food bloggers survive on their 'meals'. We had Thai Corn Coconut Soup tonight while it was really good we both thought "okay now what". This probably explain why my pants are so tight and I have to do squats every morning to stretch them out.
So this is great soup...for a side, or an appetizer, or bring it to a soup party (those exist, right?), but don't try to exist on Thai Corn Coconut Soup alone.
P.S. I'm not a complete idiot and realized we would need more food about ten minutes before dinner. I attempted baked cream cheese wontons and failed miserably...apparently there is more than just cream cheese in those things. Misleading.
Serves 3
Adapted from Shutterbean
- glug of olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon red curry paste
- 3 cups of corn, shucked and divided
- 2 cups chicken stock
- 15 ounce can coconut milk
- fresh lime juice
- cilantro, basil, jalapeno, fish sauce, sriracha all optional for serving
Heat the olive oil over medium-high heat in a large pot. Add onions and garlic, cook until translucent and you can smell the garlic. Mix in the red curry paste. Add 2 cups of the corn, all of the chicken stock and coconut milk. Bring to a boil, reduce the heat and simmer for 30 minutes.
Remove from heat, immersion blend the heck of it until smooth, then return to heat. Add in the rest of the corn (1 cup) and cook until corn is tender. Add lime, salt and pepper to taste.
Serve with cilantro, basil, jalapeno, fish sauce, or sriracha. Or make it a 'suicide' and throw them all in.
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