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This twist on the Asian classic is packed with fresh flavor.
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.