Peel and chop onion, garlic and ginger. Cut the chilli lengthwise, remove seeds, wash and chop. Roast the coconut chips in a large pot without fat, remove. Heat the oil in the pot. Fry the prepared ingredients in it. 1⁄2 Briefly fry a teaspoon of turmeric. Drain the corn. Add corn, 600 ml water, coconut milk and broth, bring to the boil and simmer for about 5 minutes.
Wash coriander, shake dry, pluck off leaves. Puree the soup, season to taste with salt, pepper and lime juice. Sprinkle with coconut chips and coriander.