Pink Salmon in Sweet Corn Coconut Soup
They say opposites attract, and so do these sweet and savoury flavours! This corn coconut soup recipe is comforting as well as a treat for your tastebuds!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Skillet
- Colander
- Measuring cup
- Measuring spoon
- Ladle
- Spoon
- Mixing bowl
Ingredients
- 2 cans (120g) Gold Seal Wild Pink Salmon (Skinless/Boneless), drained and set aside
- ¾ cup sticky rice, soaked overnight
- 3 corn cobs kernels removed from the cob
- 3-4 curry leaves
- ¾ cup coconut milk
- ½ tsp salt
- ⅓ cup sugar
- 1 tbsp cumin seeds, toasted
- ½ tsp garam masala
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