Coconut Corn Soup

Name: Coconut Corn Soup
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 collar Spring onions; 1 piece(s) (approx. 20 g) Ginger; 1 can(s) (425 ml) Corn; 2 TABLESPOONS Oil; 1 can(s) (400 ml) unsweetened coconut milk; 1 small potty of stock; 7-10 Tbsp salt, pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 collar Spring onions
1 piece(s) (approx. 20 g) Ginger
1 can(s) (425 ml) Corn
2 TABLESPOONS Oil
1 can(s) (400 ml) unsweetened coconut milk
1 small potty of stock
7-10 Tbsp salt, pepper

Directions

1
Clean and wash the spring onions. Cut into fine rings. Put 1 tablespoon of spring onion green aside. Peel ginger and chop finely. Drain the corn in a sieve.
2
Heat the oil in a large pot. Sauté spring onions and ginger for about 3 minutes while turning. Add corn, up to approx. 1 tbsp. and fry briefly. Deglaze with coconut milk and 600 ml water.
3
Bring to the boil, stir in the bouillon and simmer for about 8 minutes.
4
Remove the soup from the stove and puree it finely with a hand blender. Season to taste with salt and pepper. Sprinkle soup with the rest of the spring onion rings and corn.