Thai corn soup

This easy corn soup recipe is soothing and nourishing.

Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk and stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 mins. Ladle into bowls and top with tomato, onions and coriander, to serve.

Source

3 tsp Thai red curry paste

400ml coconut milk

1 1/2 cups chicken stock

400g can sweet corn kernels

310g can creamed corn

1 tbsp coriander, chopped

2 tomatoes, chopped

3 spring onions, chopped

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