Lemongrass, corn and coconut soup
Updated ,first published
A recipe from the Good Food collection.
Ingredients
1½ tbsp coarsely chopped fresh ginger
2 garlic cloves, chopped
2 lemongrass stems, white part only, thinly sliced
½ tsp ground turmeric
½ tsp chilli flakes, or to taste
60ml (¼ cup) peanut oil
1 large brown onion, finely chopped
4 corn cobs, kernels removed
2 desiree or other all-purpose potatoes (about 325g), peeled and cut into 5mm cubes
1.25 litres (5 cups) vegetable stock
2½ tbsp soy sauce
400ml tin coconut cream
2 spring onions, thinly sliced
ground white pepper, to taste
1 small handful chopped coriander leaves
2 makrut lime leaves, very thinly sliced
1 small red chilli, or to taste, thinly sliced
80g (½ cup) roasted peanuts, coarsely chopped
Method
Step 1
In a small food processor, combine the ginger, garlic, lemongrass, turmeric and chilli flakes and 1 tablespoon of the oil. Blend until a coarse paste forms.
Step 2
Heat the remaining oil in a large saucepan over medium-low heat. Add the onion and corn and cook, stirring often, for 10 minutes, or until the corn is starting to soften.
Step 3
Add the ginger mixture and potato, and stir until well combined. Cook over low heat for 2 minutes, or until aromatic.
Step 4
Stir in the stock, soy sauce and coconut cream and slowly bring to a simmer. Simmer gently for 35-40 minutes, or until the corn and potato are very tender.
Step 5
Transfer 750ml (3 cups) of the soup to a food processor and blend to a smooth purée. Return the puréed soup to the pan and reheat gently. Stir in the spring onion and season to taste with sea salt and ground white pepper.
Step 6
Ladle the soup into serving bowls. Serve garnished with the coriander, lime leaves, chilli and peanuts.
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