with vadouvan spiced shrimp
serves four
 

For the soup

  • 12 ears corn
  • 2 cloves garlic, finely chopped
  • 1  yellow onion, diced
  • 2 TB olive oil
  • 2 TB thai red curry paste
  • 1 can coconut milk

Remove the kernels from the corn cobbs. Place the cobbs in a pot, cover with cold water, bring to a boil, reduce heat to low, simmer for 30 minutes. Pass through a fine mesh strainer, saving the liquid and discarding the cobbs.

In a separate pot, heat the olive oil over medium heat. Add the garlic, cook until golden brown, then add the onion and the thai red curry paste, cooking until the onions are tender and translucent. Add the corn kernels, reserved corn stock and coconut milk. Bring to a boil, reduce heat to low and simmer for 20 minutes.

Working in batches, puree the soup in a blender until smooth. Season to taste with salt and pepper.


For the garnish

  • 12 each small shrimp (preferably rock shrimp but any shrimp will work)
  • 2 TB olive oil
  • 1 TB vadouvan
  • ½ cup chopped cilantro
  • 2 limes

Heat olive oil in a sauté pan, add the shrimp and the vadouvan. Cook until the shrimp is fully cooked, about a minute.

Divide the shrimp between four bowls. Ladle the soup over the shrimp. Squeeze ½ lime over each bowl, top with chopped cilantro.