Thai corn soup

Ingredients

 3 teaspoons Thai red curry paste

 400ml coconut milk

 1 1/2 cups chicken stock

 400g can sweet corn kernels

 310g can creamed corn

 1 tablespoons coriander, chopped

 2 tomatoes, chopped

 3 spring onions, chopped

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Method

Step 1

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.

Step 2

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: http://www.taste.com.au/recipes/35084/thai+corn+soup