| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Thai |
Super1 |
4 |
servings |
INGREDIENTS
| 1 |
cn |
Corn Kernels; (420 grams ) |
| 1 |
|
Leek well; well washed OR |
| 1 |
lg |
Onion; finely sliced |
| 2 |
ts |
Yellow or red Thai curry paste |
| 425 |
g |
Any cream-based vegetable soup |
| 420 |
g |
Ran Creamed Corn |
| 1 1/2 |
c |
Water or vegetable stock |
| 1 |
c |
Milk sour cream or natural yogurt |
|
|
Any fresh herbs |
|
|
Chopped peanuts or almond flakes; toasted |
|
|
Lemon or lime wedges |
INSTRUCTIONS
1. Drain Corn Kernels over large saucepan.
2. Add sliced leek or onion, and curry paste. Cover, and simmer 5 to 7
minutes until tender.
3. Stir in the cream-based vegetable soup, Creamed Corn, water and
milk until soup combines and just boils.
4. Serve with sour cream or yogurt, any fresh herbs, toasted chopped
peanuts or almond flakes and lemon or lime wedges.
Serving hint: Accompany with a cooked broccoli cherry tomato salad and
crusty bread.
Variations: Replace Corn Kernels with 420 gram can Mixed Vegetables,
Sliced Green Beans or 340 gram can Asparagus Cuts and Tips, cooking
with leek or onion in drained liquid. Replace curry paste, add
cracked pepper and lemon juice to taste.
Recipe by: Super Food Ideas (Aussie Magazine)
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