Incredible creamy sweetcorn soup (sic!)

Bang on the table… I posted my hummus on the Prymitywna Kuchnia fan page and, as the Polish saying goes, the scissors rattled in reply. Colour-wise the two dishes are pretty much identical. Oh, how ghastly the PrymitywnaKuchnia.pl homepage is going to look with these two recipes at the top. I’m weeping.

Back to the point: “And you should see the soup I made!!! Maaaaan!!! Jacek said it was incredible and tasted just like in Thailand — actually, I don’t know if he’s ever been to Thailand…” OK, I’ll spare you my musings on whether Jacek’s been to Thailand (I’ve no idea if there’s a place called ‘Thailand’ on Mokotowska Street ;)), but that “maaaaan” was impossible to ignore.

Well, once you’ve typed “send me the recipe”, you’re duty-bound to post it. I haven’t tried the soup, but if Jacek liked it, then, hmm…

It’s a bit like my dad. Ninka asks him, “Grandpa, do you like… (insert any dish here)?” Then, before he can answer, she bursts out laughing and says, “I know, I know, the only thing you don’t like is friiiiied cabbage!”

I’m afraid Jacek’s much the same, but he liked it, so that’s one positive review in the bag. I’m posting it in the hope that you’ll tell me what you think of the taste of this Thai soup.

For the record (if you don’t follow the fan page you won’t know), the recipe is Kaja’s. So if anyone’s going to raise a stink, take it up with her. I never have as many as 3 spare tins of sweetcorn lying around. Give it a go.

At a glance: 

Prep time: 10 minutes “max” (as Kaja put it)

Serves: 4

Calories: just right for lunch (provided you skip the main course and dessert). That’s Kaja’s opinion. Come 15.00, Jacek will surely be topping up his calories with a whopping great burger.

Ingredients for Thai sweetcorn soup:

• 3 tins of tinned sweetcorn
• 4 cloves of garlic
• a thumb-sized piece of fresh ginger
• a tin of coconut milk
• salt
• olive oil

Method (watch out for splashes when blending):

Gently heat some olive oil in a pot and grate the garlic and ginger straight into it. I always grate garlic. Apparently using a garlic press is barbaric (Jamie Oliver says so — I’m distancing myself from that opinion, notes Prymitywna Kuchnia). I use the same grater for the ginger (less washing-up) and don’t even peel it (less work).

Fry the garlic and ginger briefly, then tip in the sweetcorn, pour in the coconut milk and add half a cup of water. Let it cook for a bit (as long as you fancy, use your judgement, the main thing is for it to be hot). Add a little salt. Blend the whole lot (careful, mine splattered halfway across the kitchen, and the soup looks like someone threw up their semolina porridge — I’m distancing myself from that too, notes Prymitywna Kuchnia).

In theory the soup’s ready, but for the deluxe version you can put it through a fairly coarse sieve to catch the larger bits of corn skin. I don’t mind them, but Modest Amaro would probably have a breakdown in his atelier. Done. Enjoy!

You could add a little hot paprika! I reckon it would be delicious with prawns too!

This amount would give me lunch for 4 days. Would, because I gave Jacek some, so I’ll only get 3 days out of it. So yes, these quantities make 4 generous portions of soup.