Thai Sweet Corn Soup

Recipe from 'Young Times'.

• Ready In: 30 mins
• Serves: 3-5

Ingredients

• 3  cups  vegetable stock
• 2  fresh lime leaves
• 1  stalk lemongrass
• 1  inch ginger
• 1  spring onion
• 1  tablespoon  oil
• 1⁄2 cup carrot
• 5 -6  mushrooms
• 1⁄2 cup  cream-style sweet corn
• 2 -3  teaspoons green onions
• 1  teaspoon  green chili paste
•  salt
• 1  teaspoon lemon juice
• 1  tablespoon coriander leaves

Directions

1. Take the vegetable stock in a pan.
2. Add lime leaves, lemon grass and ginger.
3. Bring to a boil and let it boil for 5-7 minutes.
4. Chop spring onion into thin slices.
5. Chop spring onion greens finely.
6. Slice mushrooms and carrots thinly.
7. Heat a little oil in a pan.
8. Add sliced onions and saute for 30 seconds.
9. Add carrots, mushrooms and saute for 2-3 minutes on high heat.
10. Strain the stock and pour it over the sauteed vegetables.
11. Add sweet corn and boil for 2-3 minutes.
12. Add salt to taste and green chilli paste.
13. Add spring onion greens and corriander leaves.
14. Add a little lemon juice for sourness and serve hot.