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Corn soup
 
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Serves 4

2 onions  
1 tb oil  
2 cans corn  
400 ml (13 fl oz) coconut milk
3 tb fish sauce
1 ts rice vinegar
1/2 l (16 fl oz) water  

= available at Asian grocers


Takes 20 minutes

  1. Dice onions.
  2. Heat oil and stir in onions. Roast until golden.
  3. Add half of the corn, half of the coconut milk and water.
  4. Mash onions and corn.
  5. Pour in rest of the coconut milk and rest of the corn. Bring soup to boil.
  6. Season with fish sauce and rice vinegar.