Thai Corn Soup

3 tsp Thai red curry paste
400 ml coconut milk
1 1/2 cups chicken stock
400g can sweet corn kernels
310g can creamed corn
2 tomatoes, chopped
3 spring onions, chopped
1 tbsp chopped coriander


Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk and stock and bring to the boil.
Stir through sweet corn and creamed corn and simmer for 5 mins. Ladle into bowls and top with tomato, onions and coriander to serve.