|
||||||||||||||||||||
 |
|
Serves 4
| 2 onions | |
| 1 tb oil | |
| 2 cans corn | |
| 400 ml (13 fl oz) coconut milk |  |
| 3 tb fish sauce | |
| 1 ts rice vinegar | |
| 1/2 l (16 fl oz) water |
= available at Asian grocers
Takes 20 minutes
- Dice onions.
- Heat oil and stir in onions. Roast until golden.
- Add half of the corn, half of the coconut milk and water.
- Mash onions and corn.
- Pour in rest of the coconut milk and rest of the corn. Bring soup to boil.
- Season with fish sauce and rice vinegar.