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Thai Corn Soup Recipe
Serves 4
2 tbsp extra virgin olive oil or sesame oil
1 brown onion, chopped
2 tsp grated ginger
2 red chillies, chopped (optional)
1 bunch of coriander/cilantro, chopped (optional)
1 tbsp Thai curry paste
400 ml coconut milk
800 g corn kernels
2 tbsp fish sauce
1.5 l vegetable stock
1 red capsicum/pepper, roughly chopped, seeds removed
1 cup Bean sprouts, to serve
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