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- Sweetcorn, Ginger & Lemongrass Soup with Thai Basil Oil
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Ingredients
- 500 g of frozen sweetcorn
- 500 ml of vegetable stock
- 1 red onion, peeled and roughly chopped
- 2 sticks of celery, chopped
- 4 sticks of lemongrass, outer skin removed and finely chopped
- 50 ml of extra virgin olive oil, for the Thai basil oil, plus 2tbsp for the soup
- 25 g of fresh thai basil
- 400 ml of coconut milk
- 4 cm of fresh ginger root, peeled and roughly chopped