Curry Corn Soup
Spice up your day with this delicious recipe for curry corn with egg and green chili. It’s the perfect light lunch or dinner on chilly days.
Ingredients
- 2 tablespoons rapeseed oil
- 1 large onion, finely chopped
- 2 crushed garlic cloves
- 1 red or green chili pepper, chopped
- 1 carrot, finely diced
- 1 celery stalk, finely chopped
- 1½ teaspoons turmeric
- 1½ tablespoons curry paste
- 1 chicken or vegetable stock cube
- 50 g red lentils
- 400 ml coconut milk
- 800 ml water
- 250 g frozen corn
- Soft-boiled halved egg
- Coriander
- Slices of green chili pepper
Procedure
In a large skillet, heat the oil. Add the onion and cook for 8-10 minutes until softened. Add the garlic cloves, red or green chili pepper, carrot, and celery. Cook for 2 minutes, then add the ground turmeric, curry paste, and lentils. After 30 seconds, pour in the coconut milk, 800 ml of boiling water, and the stock cube. Cover and cook for 15 minutes. Add the corn, cover, and cook for an additional 3 minutes. Allow the soup to simmer or partially blend it. Season to taste. Serve topped with a soft-boiled halved egg, coriander leaves, and slices of green chili pepper.
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