Spicy Chao Coconut Corn Soup with Crispy Onions

Ingredients

6 cobs sweet corn on the cob
2 tbsp. plant-based buttery spread
2 tsp. hot curry paste
1 clove garlic, minced
1 cup sweet onion, diced 

4 cups corn stock (recipe below)
13.5 oz (400 mL) can coconut milk 
1 tsp. sea salt
2 tsp. fresh squeezed lime juice 
1/3 cup Chao Shreds, Mexican Style Blend 

¼ cup cilantro, chopped
¼ cup crispy fried onions
1 habanero pepper slices  

Preparations

To make the corn stock, slice the niblets from the cobs with a sharp knife. Place the niblets in a bowl (around 6 cups). Snap each cob into 2 or 3 pieces and nestle into a large pot. Pour over 4½ cups of cold water. Bring to a boil and then lower heat and simmer gently for 25 minutes to make a sweet corn stock for the soup. Strain, discarding the cobs.  

Meanwhile, in a large pot, melt the plant-based buttery spread with the mild curry paste over medium-heat. Add the garlic, sweet onion and corn niblets, stirring to combine, and sauté for about 5 minutes until softened. Scoop out about 1/3 cup and reserve to garnish the soup.  

Pour the corn stock and coconut milk over the corn mixture in the pot and bring to a gentle simmer. Cook for 20 minutes. Season with salt and fresh lime juice.  

In a powerful blender, using great care, puree the hot soup in small batches with the Chao Shreds, Creamy Original until smooth and velvety. Strain the soup back into the pot using a fine mesh sieve, pressing any residual corn skins against the sieve to remove all the soup. This step will ensure a velvety soup and is well worth the effort.  

To serve, garnish soup with reserved corn mixture, sprinkle with chopped cilantro and crispy fried onions. Pass sliced jalapenos on the side for those who like it spicy.