Hot and Sour Sweetcorn Soup

A Thai inspired soup with light delicate flavours.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  corn on the cob
• 1  tablespoon  vegetable oil
• 1  chili pepper, deseeded and sliced
• 1  shallot, chopped
• 2  stalks lemongrass, bruised
• 2  spring onions, sliced
• 1  red pepper, deseeded and sliced
• 400  ml coconut milk
• 850  ml  vegetable stock
• 2  fresh lime leaves (optional)
• 175  g  thread  egg noodles
• 1  lime, juice of
• 1⁄4 cup  coriander, chopped

Directions

1. Slice the kernels from the cob with a sharp knife.
2. Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
3. Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
4. Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
5. Remove from heat and add the lime juice and coriander. Serve immediately.