Spicy Coconut Paste
1Arrange corn cobs on a sheet of paper towel in a microwave oven. Microwave on HIGH (100 per cent) power for 5 mins. Set aside for 2 minutes. Remove husks and silks. Using a large knife, remove kernels. Set aside.
2Meanwhile to make spicy coconut paste; in a small food processor, pulse all ingredients until a paste forms.
3In a large saucepan, melt butter on high. Saute coconut paste, leek, and ginger for 4 to 5 mins until fragrant. Add stock, water and and corn kernels. Bring to boil.
4Reduce heat to medium. Simmer, covered, for 20 mins.
5Using a hand held stick blender, process soup until smooth. Stir in coconut milk and bring to boil. Season.
6Add salmon and green beans to soup. Simmer for 2 to 3 mins. Stir in lime juice. Serve soup with prawn crackers, extra chilli and lime wedges.
TIP: You can use any firm flesh fish of choice or prawns.
Recipe & Photo: Woman's Day / BauerSyndication.com.au