Summer Corn and Curry Soup
6
V
VEG
LF
GF
Portions: 6 to 8
Preparation: 30 minutes
Cooking time: 30 minutes
Corn season rhymes with my birthday. No wonder I like it so much! As long as it is the season, I eat as much as I can.
I also try to freeze it as much as possible. It’s easy to freeze: I cook the cobs, remove the kernels, and freeze them in small portions. So, throughout the fall and part of winter, I enhanced salads, soups, stir-fried, etc. with delicious sweet corn!
I also try to freeze it as much as possible. It’s easy to freeze: I cook the cobs, remove the kernels, and freeze them in small portions. So, throughout the fall and part of winter, I enhanced salads, soups, stir-fried, etc. with delicious sweet corn!
Summer Corn and Curry Soup
6
V
VEG
LF
GF
Portions: 6 to 8
Preparation: 30 minutes
Cooking time: 30 minutes
Corn season rhymes with my birthday. No wonder I like it so much! As long as it is the season, I eat as much as I can.
I also try to freeze it as much as possible. It’s easy to freeze: I cook the cobs, remove the kernels, and freeze them in small portions. So, throughout the fall and part of winter, I enhanced salads, soups, stir-fried, etc. with delicious sweet corn!
I also try to freeze it as much as possible. It’s easy to freeze: I cook the cobs, remove the kernels, and freeze them in small portions. So, throughout the fall and part of winter, I enhanced salads, soups, stir-fried, etc. with delicious sweet corn!
Summer Corn and Curry Soup
Ingredients
2 tablespoons (30 ml) olive oil
4 garlic cloves, finely chopped
1 big red bell pepper, diced
2 tablespoons (30 ml) red curry paste
1 can 14 oz (398 ml) full-fat coconut milk
8 cups (2 l) salted vegetable broth
½ cauliflower, in small florets
4 ear corn, peeled and cut in 2 or 3
1 packet of 10 oz. (300 g) of rice noodles, soaked and drained
½ c. à thé (3 ml ) salt
Thaï basil, a generous portion
4 garlic cloves, finely chopped
1 big red bell pepper, diced
2 tablespoons (30 ml) red curry paste
1 can 14 oz (398 ml) full-fat coconut milk
8 cups (2 l) salted vegetable broth
½ cauliflower, in small florets
4 ear corn, peeled and cut in 2 or 3
1 packet of 10 oz. (300 g) of rice noodles, soaked and drained
½ c. à thé (3 ml ) salt
Thaï basil, a generous portion
Steps
1. In a large saucepan, over medium heat, brown garlic and bell pepper in olive oil. Once nicely colored, incorporate curry paste and slightly caramelized (about 1 minute).
2. Add the vegetable broth, then the coconut milk.
3. Bring to a boil, reduce heat, and add the cauliflower and the corn. Let simmer gently for about 7 minutes.
4. Add the noodles and salt, cook barely 1 minute, then remove from heat.
5. Adjust the seasoning, Garnish with Thaï basil leaves.
Note: It is better to eat the soup immediately. Otherwise, reheated, the noodles will be overcooked and will break easily.
2. Add the vegetable broth, then the coconut milk.
3. Bring to a boil, reduce heat, and add the cauliflower and the corn. Let simmer gently for about 7 minutes.
4. Add the noodles and salt, cook barely 1 minute, then remove from heat.
5. Adjust the seasoning, Garnish with Thaï basil leaves.
Note: It is better to eat the soup immediately. Otherwise, reheated, the noodles will be overcooked and will break easily.
