10 minute Thai soup
Posted: Tue Jun 08, 2010 7:06 am
3 teaspoons red curry paste
1 400ml coconut mile
1 1/2 cups chicken stock
1 400ml sweet corn kernels
1 400ml creamed corn
1 tomato chopped
3/4 spring onions sliced thinly
fresh coriander leaves chopped
Place curry paste in saucepan and stir on low for 2-3 mins, until fragrant. Add coconut milk and chicken stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 minutes. Ladle into bowls and top with tomato, onions and coriander. Serve - Yummy
(Thanks to the Coles free magazine Autumn issue)
1 400ml coconut mile
1 1/2 cups chicken stock
1 400ml sweet corn kernels
1 400ml creamed corn
1 tomato chopped
3/4 spring onions sliced thinly
fresh coriander leaves chopped
Place curry paste in saucepan and stir on low for 2-3 mins, until fragrant. Add coconut milk and chicken stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 minutes. Ladle into bowls and top with tomato, onions and coriander. Serve - Yummy
(Thanks to the Coles free magazine Autumn issue)