1 bunch of spring onions, 1 piece (20 g) ginger, 1 can (425 ml) sweet corn, 2 tablespoons oil, 1 can (400 ml) unsweetened coconut milk, 500 ml broth, Salt and pepper
Wash the spring onions, cut them into rings. Set aside 1 tablespoon green onion. Peel and chop finely the ginger. Drain the sweet corn.
Heat oil in a large pot. Fry the spring onions and ginger while turning about 3 minutes. Add the sweet corn and sauté briefly. Pour in the coconut milk and the broth. Bring to a boil and simmer for about 8 minutes.
Remove the soup from heat and puree it with a blender. Season with salt and pepper. Ornate the soup with the green onions and serve.
Wash the spring onions, cut them into rings. Set aside 1 tablespoon green onion. Peel and chop finely the ginger. Drain the sweet corn.
Heat oil in a large pot. Fry the spring onions and ginger while turning about 3 minutes. Add the sweet corn and sauté briefly. Pour in the coconut milk and the broth. Bring to a boil and simmer for about 8 minutes.
Remove the soup from heat and puree it with a blender. Season with salt and pepper. Ornate the soup with the green onions and serve.
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