Food
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Shades of Autumn: Quick Corn Soup
Between the cooks of the holiday season, who has the strength to spend hours in the kitchen?
Chef Shahaf Shabtai shows how effortlessly, in just half an hour, you can pick up a nimble Asian-scented corn soup
Tags
Soups
corn
recipe
coconut milk
Walla!
Monday, 25 September 2017, 09:00
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Agile Asian-style corn soup (Photo: Dror Einav, PR)
Whether you are on the host or hostess side, amidst all the busy holiday gluttons of Rosh Hashanah, before and after the Yom Kippur fast and during Sukkot, a light respite from heavy meals craves.
Chef Shahaf Shabtai cooks you corn soup with coconut milk, one that exudes an exotic aroma, and is ready within half a gross hour of work.
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Agile corn soup with coconut milk
Recipe By: Shahaf Shabtai, Walla!
★
★
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10 minutes work
30 minutes total
Easy to prepare
2 diners
Asian
vegan
fur
Soups
vegetables
kosher
Perfect corn soup in less than half an hour (Photo: Dror Einav, PR)
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Ingredients
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2 tablespoons neutral oil (like corn oil, canola or sunflower, not olive oil)
1 tablespoon green curry puree
2 cloves chopped garlic
Fresh ginger (pinch out, finely chopped)
5 fresh corn cobs (separated from the stem itself and ground in a blend)
500 ml of coconut milk
2 tablespoons soy
1 tablespoon salt
A handful of fresh, coarsely chopped basil
Bean noodles (optional)
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Preparation
How to make a quick corn soup with coconut milk?
1 Pour 2 tablespoons of oil into the pot and fry the curry puree, garlic and ginger well, then add the rest of the ingredients (except the basil).
2 Cook everything on low heat for about 20 minutes, and add the basil at the last minute.
2 The soup can be served with bean noodles.
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Volumes
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