Thai red curry corn chowder

• 4 cups corn kernels (preferably a mix of fresh and canned, or frozen and canned)

• 1 can coconut milk

• 3-4 cups chicken stalk or hot water

• 1 tbsp. fresh ginger

• 2 tbsp. Soy sauce

• 1- 1.5 tbsp. red curry paste

• 3 tbsp. Regular oil

• 1 onion, diced

• 2 garlic cloves, chopped

For serving:

• Some cilantro and scallion, chopped

1. Heat the oil in a big pot and add the onions. 

2. Saute for 5 minutes on medium heat and then add the garlic

3. After 30 seconds add the curry paste and mix.

4. Add the corn and the chicken stalk. Bring to a boil.

5. Lower the heat and cook for 20 minutes, covered

6. Add the coconut milk and stir.

7. Cook for 5 more minutes. Turn off the stove.

8. Using a stick blender, pulse the soup 4-5 times for a few seconds, to thicken the soup.

9. Garnish with cilantro and scallion and serve