Thai Corn Soup

Instructions

1. Prepare the corn
   Remove corn kernels from the cob. Reserve 1 cup of kernels for garnish and set aside. Take the remaining 3 cups of corn kernels and blend in a food processor until smooth. If needed, add a small amount of vegetable broth to help blend.
2. Sauté aromatics
   Heat vegetable oil in a large pot over medium heat. Add shallots and sauté until translucent, about 3 minutes. Add lemongrass, kaffir lime leaves, and red curry paste. Stir for 1-2 minutes until fragrant and the curry paste is well combined.
3. Create the soup base
   Add the puréed corn and vegetable broth to the pot. Bring to a simmer and cook for 5 minutes, stirring occasionally. Pour in the coconut milk and bring back to a gentle simmer. Cook for 10 minutes, stirring occasionally to prevent the bottom from scorching.
4. Season the soup
   Add fish sauce, palm sugar, and lime juice. Taste and adjust seasonings as needed. If you prefer a smoother texture, you can blend the soup using an immersion blender, or carefully transfer to a blender in batches.
5. Add final ingredients
   Stir in the reserved corn kernels and cook for an additional 3 minutes until the kernels are heated through but still maintain their crunch. Remove from heat and discard the lemongrass stalks and kaffir lime leaves.
6. Serve
   Ladle the soup into bowls. Garnish each serving with fresh cilantro leaves and sliced Thai chilies if desired. Serve hot with lime wedges on the side for extra brightness.