Ingredients

The following ingredients have 4 Servings
  • 3 ears corn on the cob
  • 6 cup water
  • 1 medium potato (peeled and diced)
  • 1 can (15oz light coconut milk)
  • 1 tablespoon Thai red curry paste
  • 1/4 cup loosely packed cilantro
  • 1/2 pound medium shrimp
  • 1 tablespoon fish sauce
  • 1 lime (juiced)
  • Optional: thinly sliced jalapeno (for garnish)

Instruction

  • Cut the corn kernels away from the cob. Add the cobs, 6 cups of water, and the diced potato to a soup pot. Bring to a boil, then reduce heat and simmer 20 minutes. Discard the cobs.
  • Stir in coconut milk, red curry paste, and half of the reserved corn. Simmer for 5 minutes. Transfer to a blender or food processor and process into a smooth puree.
  • Return the puree to the pot. Add the remaining corn, cilantro, and shrimp. Simmer until shrimp are cooked through, about 5 minutes. Stir in fish sauce and lime juice. Garnish with jalapeno slices, if desired.