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Spicy Sweetcorn Tom Kha
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Spicy Sweetcorn Tom Kha

40 minServes 4Nutri-Score C€€
from @alfiecooks8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sweetcorn (cobs boiled, kernels sliced off (tinned or frozen corn works too))Produce600 g
  • neutral oilPantry15 ml
  • shallot (finely chopped)Produce2 pieces
  • garlic (finely chopped)Produce3 pieces
  • lemongrass (bruised and finely sliced)Produce2 pieces
  • red chili (finely chopped)Produce1 piece
  • ginger (peeled and grated)Produce20 g
  • Thai red curry paste (1 teaspoon)Pantry5 g
  • mushroom stockPantry700 ml
  • coconut milk (full fat)Pantry400 ml
  • lime (juiced)Produce1 piece
  • vegan fish saucePantry15 ml
  • mushrooms (sliced)Produce150 g
  • medium firm tofu (cubed)Fresh200 g

per serving

Nutrition

265kcal

Carbs
30 g
Proteins
8 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Frying pan

step by step

Method

  1. Shock and slice the corn

    • Boil the corn cobs until tender, then shock them in cold water.
    • Slice the kernels off the cobs and set aside.
    Step 1

  2. Build the aromatic base

    • Heat the neutral oil in a pan over medium heat.
    • Add the shallot, garlic, lemongrass, chili and ginger and fry until fragrant.
    • Stir in the Thai red curry paste and cook until the aromatics take on a nice colour.
    Step 2

  3. Add stock and coconut milk

    • Pour in the mushroom stock.
    • Add the coconut milk and stir to combine.
    Step 3

  4. Blend the broth with the corn

    • Add the sliced sweetcorn to the pot.
    • Blend everything together until the broth is nice and creamy.
    Step 4

  5. Finish the soup

    • Bring the broth back to a simmer.
    • Add the juice of one lime, the vegan fish sauce, the mushrooms and the tofu.
    • Simmer until the mushrooms and tofu are heated through, then taste and serve.
    Step 5
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