Ingredients
- 1 tbsp butter
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and sliced
- 1 piece of ginger, 3cm, peeled and chopped
- 1 tbsp curry powder
- A small bunch of coriander
- 2 x 300g tins of sweetcorn
- 600ml chicken stock
- 1 tin of coconut milk (400ml)
- Salt and pepper
- 1 tbsp chilli oil
- Some chopped roasted peanuts
1 Melt the butter in a pot and add the onion, garlic and ginger.
2 Cook over a low heat for five or six minutes, until the onion starts to soften. Then add the curry powder and cook for two more minutes.
3 Chop the coriander stalks and leaves roughly, but only add the stalks to the onions at this point.
4 Add the sweetcorn and the stock to the pot and bring to a simmer and cook for 10 minutes.
5 Add the coconut milk and season.
6 Mix the chilli oil with the coriander leaves and the peanuts.
7 Ladle the soup into warm bowls then spoon the peanut chilli oil on top.
