While this soup can stand alone, we prefer it as half of the Yin-Yang Soup.
• 1 lb frozen yellow corn
• 1 cup coconut milk
• 1 white onion chopped
• 3 bell peppers chopped (1 each red, orange, green)
• 4 cloves chopped garlic
• 2 cups water
• 1 Tbsp roasted red chili paste
• 3 Tbsp fresh chopped basil
• 2 Tbsp chopped cilantro
• 1 Tbsp vegetable oil
• Salt to taste
To make the soup:
Slowly saute the onions, garlic, and peppers in the oil.
Add chili paste and 1/2 of the corn and continue to saute for a few minutes.
Add remaining ingredients. Bring to a boil, turn down to a simmer.
Puree slightly with a hand blender, leaving many chunks.