something different to try

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Corn, Coconut, Lime and Basil Soup

 

 

 

 

INGREDIENTS

 

4 cobs of corn

2 T vegetable oil

2.5 cm / 1 inch piece fresh root ginger peeled and grated

2 shallots, sliced

1 jalapeno chilli, seeded and finely chopped

3 kaffir lime leaves or zest of 1/2 lime

120 ml / 4 oz unsweetened coconut milk

Large handful of fresh basil leaves

2 limes, each cut into chunks to serve

 

 

METHOD

Scrape the kernels from the cobs with a sharp knife and put the

kernels in a bowl. Set aside.

 

Break each of the cobs into 2-3 pieces, put them in a large saucepan

and add 1.5 litres (2 3/4 pints) water. Bring to the boil then

reduce the heat and simmer, covered, for 1 hour. You will need to

skim the foam from the top of the liquid with a large spoon,

especially for the first 30 minutes. Strain the stock through a fine-

mesh strainer or cheesecloth.

 

Heat the oil in a clean saucepan and add the ginger, shallots and

chilli. Fry gently for 5 minutes, stirring frequently, until the

shallots are softened. Add the kaffir lime leaves or lime zest,

reserved corn stock (or the equivalent volume of vegetable stock)

and coconut milk. Bring up to the boil, then reduce heat immediately

and simmer for 5 minutes. Add water, if necessary, to achieve the

texture you prefer. Add the reserved kernels and simmer for another

5 minutes.

 

Ladle the soup into warm bowls. Stack about 6 basil leaves together,

roll them into a cigar shape and slice thinly. Repeat with the

remaining basil. Scatter the basil strips over the soup. Serve with

wedges of lime