Step 1

To start with, put a pressure cooker on medium flame and add corns in it along with water. Close the lid of the cooker and cook the corns till a whistle comes. Once done, let the steam remove itself.

Step 2

Next, put a deep-bottomed pan on medium flame and add the boiled corns in it along with coconut milk. Stir once and cook the mixture for about 5 minutes. Keep stirring.

Step 3

Add in the salt, mixed herbs and chili flakes in the pan and stir well. Cook the soup once again for 6 to 7 minutes and garnish with coriander sprigs. Serve hot.