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Curried Sweetcorn Soup

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Somewhere between a soup and a curry, this Curried Sweetcorn Soup is perfect for cold nights!


  • 1 packet (300g) of leeks trimmed and sliced
  • 4cm knob ginger, finely chopped
  • 1 packet(500g) button mushrooms halved
  • 3 cloves garlic, chopped
  • 1 can of sweetcorn kernels
  • 2-3 tbsp mild curry powder
  • Vegetable stock or chicken stock
  • 1 can of coconut milk
  • Salt and milled pepper
  • Handful fresh coriander, for serving
  • 1 sliced chili, for serving (optional)
  • Ciabatta bread sliced for serving or rotis or naan bread
Curried Sweetcorn Soup


  1. Saute leeks, ginger, and garlic in oil until soft and fragrant.
  2. Add the sweetcorn and stir through curry add mushrooms, stock, and bring to boil.
  3. Simmer for 10 minutes, stirring occasionally add coconut milk and blitz to the blender if desired. Season.
  4. Scattered with fresh coriander and chili, serve with a warm roti or ciabatta bread for dipping.
  5. Enjoy and Chow now!

Prepared, tried, and tested by Joy

Thai Kitchen, Premium Unsweetened, Coconut Milk, 400ml
Thai Kitchen, Premium Unsweetened, Coconut Milk, 400ml

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


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