Do not be surprised if a bowl of this soup takes you on an imaginary journey to Thailand and back. The creaminess of coconut milk combined with the sweet corn, spice from the curry paste and texture from the greens makes this soup recipe a real winner. Not too mention highly convenient with its Thai Red Curry paste base.
The versatility of this soup also makes it an all-year favourite. You can keep it light in the warmer months by just adding fresh light greens or bulk it up in winter with lentils, beans or barley. Either way, the soup is thick, spicy, filling, satisfying and tastes every bit like a traditional Thai red curry.
For the full recipe and instructions visit Sugar Et Al