Festival of flavour
Coconut corn soup with charred sweetcorn chilli salsa
SERVES 4 | PREP 10 MINS | COOK 35 MINS EASY |
6 corn on the cobs
2 tbsp olive oil
2 long shallots, finely chopped
2 celery sticks, finely chopped
1 lemongrass stalk, bashed
2 lime leaves
400g coconut milk 300ml vegetable or chicken stock SALSA
2 corn on the cobs
2 tsp olive oil 1 red chilli, finely chopped
1 lime, juiced
a handful of coriander, finely chopped, plus a few leaves to serve
1 tbsp extra-virgin olive oil
Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a
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