Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It’s a perfect light lunch or supper on cold days
Prep:15 mins
Serves 4
2 tbsp rapeseed oil1 large onion, finely chopped2 crushed garlic cloves1 red or green chilli, chopped1 carrot, peeled and finely chopped1 celery stick, finely chopped1½ tsp ground turmeric11/2 tbsp mild or medium curry paste1 chicken or vegetable stock cube50g red lentils400ml coconut milk800ml boiling water250g frozen sweetcornhalved soft-boiled eggcoriander leavesgreen chilli slices
STEP 1Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.
