Sweetcorn and Lemongrass soup

10 minutes prep.

30 minutes cooking

Serves 4-6

Ingredients

  • 4 sweetcorn, husks and silks removed
  • 1.25 litres chicken stock (see page 222)
  • 2½ tablespoons vegetable oil
  • 65 g butter
  • 2 onions, diced
  • 1 large potato, diced
  • salt
  • baby coriander sprigs or regular coriander, to garnish
Coconut sauce
  • 1 × 3 cm piece galangal, chopped
  • 1 × 3 cm piece ginger, chopped
  • 1 golden shallot, sliced
  • 6 coriander roots, chopped
  • 1 bird’s eye chilli, seeded and chopped
  • ½ stick lemongrass, white part only, sliced
  • 2 tablespoons vegetable oil
  • 300 ml coconut cream
  • 1 tablespoon lime juice
  • 3 teaspoons fish sauce, or to taste
  • freshly ground black pepper

Method

  1. Place a corn cob upright on a chopping board and, with a sharp knife, carefully cut downwards along the cob to remove the kernels. Repeat with the remaining cobs, transfer the kernels to a bowl and set aside.
  2. Place the cobs and the chicken stock in a large saucepan and bring to the boil over high heat.
  3. Reduce the heat to low and simmer for 20 minutes, then strain the stock into a jug, discarding the cobs.
  4. Meanwhile, heat the oil and butter in a large heavy-based saucepan over medium heat. Once the butter has melted, add the onion, potato and a pinch of salt and cook, stirring occasionally, for 10 minutes or until the vegetables have softened but not coloured. Add the corn kernels and the strained stock, bring to a simmer then cook over low–medium heat for 20–30 minutes or until the vegetables are very tender.
  5. Transfer the soup to a blender or food processor and puree until smooth, then push the soup through a fine-meshed sieve into a clean saucepan to remove any small lumps. Season to taste, cover and place on the stove over low heat just to keep warm.
  6. Meanwhile, to make the coconut sauce, combine the galangal, ginger, shallot, coriander root, chilli, lemongrass and half the vegetable oil in a food processor or blender and process to a coarse paste.
  7. Heat the remaining vegetable oil in a small saucepan over medium heat, add the paste and cook, stirring, for 2 minutes or until fragrant. Add the coconut cream and bring to a simmer, then cook, stirring, for 2 minutes or until thickened. Remove the pan from the heat, stir through the lime juice and fish sauce, then season with pepper and a little more fish sauce to taste, if necessary.
  8. Strain the mixture through a sieve, discarding the solids (add a tablespoon or two of water if the sauce seems too thick).
  9. Ladle the soup into individual warmed bowls. Lightly whisk the coconut sauce then spoon some into each bowl.
  10. Scatter over a few sprigs of coriander before serving.
RECIPES

Sweetcorn and Lemongrass soup

10 minutes prep.

30 minutes cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 4 sweetcorn, husks and silks removed
  • 1.25 litres chicken stock (see page 222)
  • 2½ tablespoons vegetable oil
  • 65 g butter
  • 2 onions, diced
  • 1 large potato, diced
  • salt
  • baby coriander sprigs or regular coriander, to garnish
Coconut sauce
  • 1 × 3 cm piece galangal, chopped
  • 1 × 3 cm piece ginger, chopped
  • 1 golden shallot, sliced
  • 6 coriander roots, chopped
  • 1 bird’s eye chilli, seeded and chopped
  • ½ stick lemongrass, white part only, sliced
  • 2 tablespoons vegetable oil
  • 300 ml coconut cream
  • 1 tablespoon lime juice
  • 3 teaspoons fish sauce, or to taste
  • freshly ground black pepper

Method

  1. Place a corn cob upright on a chopping board and, with a sharp knife, carefully cut downwards along the cob to remove the kernels. Repeat with the remaining cobs, transfer the kernels to a bowl and set aside.
  2. Place the cobs and the chicken stock in a large saucepan and bring to the boil over high heat.
  3. Reduce the heat to low and simmer for 20 minutes, then strain the stock into a jug, discarding the cobs.
  4. Meanwhile, heat the oil and butter in a large heavy-based saucepan over medium heat. Once the butter has melted, add the onion, potato and a pinch of salt and cook, stirring occasionally, for 10 minutes or until the vegetables have softened but not coloured. Add the corn kernels and the strained stock, bring to a simmer then cook over low–medium heat for 20–30 minutes or until the vegetables are very tender.
  5. Transfer the soup to a blender or food processor and puree until smooth, then push the soup through a fine-meshed sieve into a clean saucepan to remove any small lumps. Season to taste, cover and place on the stove over low heat just to keep warm.
  6. Meanwhile, to make the coconut sauce, combine the galangal, ginger, shallot, coriander root, chilli, lemongrass and half the vegetable oil in a food processor or blender and process to a coarse paste.
  7. Heat the remaining vegetable oil in a small saucepan over medium heat, add the paste and cook, stirring, for 2 minutes or until fragrant. Add the coconut cream and bring to a simmer, then cook, stirring, for 2 minutes or until thickened. Remove the pan from the heat, stir through the lime juice and fish sauce, then season with pepper and a little more fish sauce to taste, if necessary.
  8. Strain the mixture through a sieve, discarding the solids (add a tablespoon or two of water if the sauce seems too thick).
  9. Ladle the soup into individual warmed bowls. Lightly whisk the coconut sauce then spoon some into each bowl.
  10. Scatter over a few sprigs of coriander before serving.
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