Indian Corn Soup with Chile Oil

This is an Indian recipe with Chinese influence; the chile oil is key to this soup. I traded cow’s milk for coconut milk and it was lovely, but if you hate the stuff just stick to the kind you like.

Serves 2-3

• 2 cans of corn
• 1 small potato chopped
• 1/2 small onion chopped
• slice of fresh ginger
• 2 cups chicken stock
• 1/2 cup + 1/8 cup coconut (or cow’s) milk
• 1/2 T cornstarch dissolved in 1 T milk
• salt
• chile oil
• scallions sliced thin

In a pot boil over medium: 1 can of corn, chopped potato, onion, ginger, and chicken stock. Simmer for 15 minutes. Remove from heat and discard ginger.

Use your blender to coarsely puree the soup. Return to pot and add and boil milk and 1 can corn. When it boils add cornstarch and stir until thickened. Salt.

Serve with a splash of chile oil and some scallions.