Heat the oil in a pan. Briefly sauté the spring onions. Add the carrots, corn kernels, kaffir lime leaves and curry paste, cook briefly. Pour in the stock and coconut milk, add the turmeric, bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins., remove the kaffir lime leaves and purée the soup.
Serve the soup in bowls. Garnish the soup with reserved spring onion greens, the peanuts, coriander and chilli.