Recipes

Curried sweetcorn and coconut soup

Curried sweetcorn and coconut soup. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Nov 21 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 25 mins
Ingredients
  • 1 tbsp butter
  • 1 onion, peeled and finely diced
  • 1 clove of garlic, peeled and sliced
  • 1 piece of ginger, 3cm, peeled and chopped
  • 1 tbsp curry powder
  • A small bunch of coriander
  • 2 x 300g tins of sweetcorn
  • 600ml chicken stock
  • 1 tin of coconut milk (400ml)
  • Salt and pepper
  • 1 tbsp chilli oil
  • Some chopped roasted peanuts

1 Melt the butter in a pot and add the onion, garlic and ginger.

2 Cook over a low heat for five or six minutes, until the onion starts to soften. Then add the curry powder and cook for two more minutes.

3 Chop the coriander stalks and leaves roughly, but only add the stalks to the onions at this point.

4 Add the sweetcorn and the stock to the pot and bring to a simmer and cook for 10 minutes.

5 Add the coconut milk and season.

6 Mix the chilli oil with the coriander leaves and the peanuts.

7 Ladle the soup into warm bowls then spoon the peanut chilli oil on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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