Ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1½ teaspoons ground cumin
- 1–2 teaspoons sambal oelek
- 500 g (1 lb 2 oz) potatoes, chopped
- 750 ml (26 fl oz/3 cups) chicken stock or vegetable stock
- 420 g (14¾ oz) tin corn kernels, drained
- 270 ml (9½ fl oz) light coconut milk
- 1 handful coriander (cilantro) leaves
- 310 g (11 oz) tin creamed corn extra coriander leaves, to serve
Method
1. Heat the oil in a large heavybased saucepan over medium—low heat. Add the onion, celery and garlic. Stir for 2 minutes to coat the vegetables in the oil. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes. Do not allow the vegetables to brown.
2. Add the ground coriander, cumin and 1 teaspoon of the sambal oelek and stir for 1 minute. Add the potato and stock. Bring slowly to the boil, then reduce the heat and simmer, covered, for 15 minutes, or until the potato is cooked. Stir in the corn kernels, coconut milk and coriander leaves. Set aside to cool slightly.
3. Using an immersion blender fitted with the chopping blade, whizz the soup for 20–30 seconds, or until smooth. Stir in the creamed corn and gently reheat the soup. Add a little hot water if you prefer a thinner consistency. Season well with salt and freshly ground black pepper. Ladle into four warm bowls and add the remaining sambal oelek, to taste. Sprinkle with the extra coriander leaves.
