Corn soup
Ingredients
- 1 medium-sized tin corn
- 1 shallot, finely chopped
- 1 knob fresh ginger, finely chopped
- 1 tsp mild curry powder
- 1 tsp ground cardamom
- 1 tsp ground caraway seeds
- 1 tsp turmeric powder
- 100 ml white wine (or dry vermouth)
- 400 ml coconut milk
- 100 ml vegetable stock
- splash of soy sauce
- 1 or 2 lemon grass stalks, smashed
- rapeseed oil
Method
- Heat some oil in a large saucepan, add shallots, spices, ginger and heat while stirring, until hot and fragrant. Add wine (or vermouth) and boil until liquid reduced by half. Add coconut milk and vegetable stock, then corn and lemon grass. Bring to the boil, then reduce heat a little and simmer for 15 minutes. Remove from the heat. Remove the lemon grass stalks, blend mixture to a smooth consistency, then pass through a fine-meshed sieve. Return to (cleaned) saucepan, simmer for another 20 minutes. Adjust thickness according to preference and season with soy sauce.