Corn Soup with Curry

• rapeseed oil↗2 tbsp tbsp
• large onion↗

  finely chopped

• garlic cloves2
• red or green chilli1

  chopped

• carrot↗

  peeled and finely chopped

• celery stalk↗

  finely chopped

• ground turmeric tsp
• curry paste tbsp

  mild or medium

• bouillon cube↗1

  chicken or vegetable

• red lentils↗50g g
• coconut milk400ml ml
• boiling water800ml ml
• frozen corn250g g
• soft-boiled egg half
• coriander

  leaves

• зелений чилі↗

  скибочки

Step-by-step instructions

1. 1

   Heat the rapeseed oil in a large pot. Add the onion and cook for 8–10 minutes until softened. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 minutes, then add ground turmeric, the soft or medium curry paste, the bouillon cube and the lentils. After 30 seconds, pour in the coconut milk and 800 ml of boiling water. Cover and simmer for 15 minutes. Add the corn, cover and cook for another 3 minutes. Leave the soup with some grains or partially blend. Season to taste. Top with half a soft‑boiled egg, coriander leaves and slices of green chilli.