INGREDIENTS
Stock
2 stalks lemongrass, chopped into 3cm lengths
10 'coins' of galangal (or ginger), just slice it up so each piece is coin shaped
10 large kaffir lime leaves, lightly crushed
6 cups water
4 bushy sprigs thai basil, save a small amount for garnish
Soup
1 bunch spring onions, white and light green parts only, sliced
2 cups of frozen corn, thawed
1 1/2 tablespoons coconut oil
2 small chillies, finely chopped
1 teaspoon salt, more to taste
3 zucchini, chopped
1 x small can of lite coconut milk
half a bunch of coriander leaves, plus a few leaves for garnish
juice of 1-2 limes (I find 1 is fine)
METHOD
Stock
- In a large saucepan, combine the lemongrass, galangal, kaffir lime leaves, thai basil and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes.
- Strain the stock into another saucepan, discarding the aromatics and reserving the stock.
Soup
- Melt the coconut oil over medium heat in a large saucepan
- Add spring onions and chilli, cook for 5 min
- Add zucchini, and 2/3 of the corn, 1tsp salt and enough stock to cover the vegetables. Cook, partially covered for 15 min
- Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the coriander and lime)
- Add the coriander leaves, and puree until very smooth
- Blend in the coconut milk, and the juice of one lime.
- Taste, adding more lime or salt until the flavors taste bright.
- Re-heat the soup gently. Ladle into bowls, and top with
the remaining corn kernels, a drizzle of coconut milk, and a few
cilantro and basil leaves. Serve with additional lime wedges, if you
desire.
Adapted from: http://www.bojongourmet.com/2013/08/creamy-thai-zucchini-and-corn-soup.html
