Fry the chopped onion in a pot, with some oil. When it browns, add minced ginger and crushed garlic. When those soften a bit, add peanut butter and corn. Mix everything well and fry for a few more minutes.
Add coconut liquid and soy sauce to taste. Stir everything and cook for 20 min (or until corn softens). When cooked, correct the seasoning and grind the soup in a blender. Add some boiling water if the soup is too thick.
Serve hot with some sour cream, fresh coriander, chili flakes and a few drops of sesame oil.