for 4 person

Soup

1 tbsp	sesame oil
1	spring onion incl. green part, cut into thin rings, greens set aside
500 g	carrot, thinly sliced
1 tin	corn kernels (approx. 150 g), drained
2	kaffir lime leaf (Thai-Kit)
1 ½ tbsp	red curry paste
1 ¼ litre	vegetable bouillon
2 ½ dl	coconut milk
½ tsp	turmeric

Garnish

40 g	salted peanuts
2 tbsp	coriander, coarsely chopped
1	red chilli, cut into thin rings

How it's done

Soup

Heat the oil in a pan. Briefly sauté the spring onions. Add the carrots, corn kernels, kaffir lime leaves and curry paste, cook briefly. Pour in the stock and coconut milk, add the turmeric, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., remove the kaffir lime leaves and purée the soup.

Garnish

Serve the soup in bowls. Garnish the soup with reserved spring onion greens, the peanuts, coriander and chilli.

Show complete recipe