Thai coconut corn soup

Name: Thai coconut corn soup
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 collar (200 g) Spring onions; 1–1,5 cm ginger tuber; 1 can(s) (425 ml) Vegetable corn; 2 TABLESPOONS Oil; 1 can(s) (425 ml) creamy coconut milk; 1 Beaker Bouillon Pure Vegetable; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 collar (200 g) Spring onions
1–1,5 cm ginger tuber
1 can(s) (425 ml) Vegetable corn
2 TABLESPOONS Oil
1 can(s) (425 ml) creamy coconut milk
1 Beaker Bouillon Pure Vegetable
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean and wash spring onions and cut into fine rings. Put 1 tablespoon of spring onion green aside. Peel ginger and chop finely. Pour corn into a sieve and drain. Heat oil in a pot, add spring onions and ginger, fry for 3-4 minutes while turning
2
Add the corn (up to 1 tablespoon), briefly sauté and deglaze with 600 ml water and coconut milk. Bring to the boil, add pure bouillon and stir in, simmer for about 7 minutes. Remove from the stove and puree finely with a blender. Season to taste with salt and pepper. Fill into cups, sprinkle with spring onion green and corn