This twist on the Asian classic is packed with fresh flavor.
- 5 ears of corn, shucked
- 3 tablespoons butter
- 1 large leek, trimmed, halved lengthwise, and cut into ¼ inch half-moons (or 2 medium leeks)
- 1 red bell pepper, cut into ¼-inch cubes
- 2 red or green chiles (such as jalapeño or Fresno), finely chopped
- 1 ½-inch piece fresh ginger, peeled and chopped or cut into matchsticks
- 4 large cloves garlic, chopped or grated
- 3 tablespoons red curry paste
- 1 quart chicken stock or vegetable stock
- One 14-ounce can unsweetened light coconut milk
- 1 tablespoon fish sauce
- 1 pound medium to large shrimp, peeled and deveined, tails removed
- 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges for serving
- 1 cup fresh Thai basil or regular basil, torn or sliced into thin ribbons
- ¼ cup fresh mint leaves or cilantro leaves, chopped
- Oyster crackers, for serving (optional)
Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.
In a blender, puree half the corn with ½ cup water.
In a pot, melt the butter over medium-high heat. When it foams, add the leek, bell pepper, chiles, ginger, and garlic (Rach uses her multi-grater to grate the ginger and garlic directly over the pot.) Cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add the curry paste and stir until fragrant, about 1 minute more.
Add the corn puree, stock, coconut milk, and fish sauce. Bring to a boil. Add the shrimp, lime juice, and the remaining corn. Cook until the shrimp are cooked through, 3 to 4 minutes.
Divide the soup among bowls. Top with herbs. Serve with the lime wedges and oyster crackers.