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Thai Sweetcorn, Ginger and Lemongrass Soup

Sweetcorn, Ginger & Lemongrass Soup with Thai Basil Oil

Brought to you by: OcadoLife
    4 serving
4.0 4 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A soup that has the scent of summer. Just add a slice or two of sourdough.
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  • 500g frozen sweetcorn
  • 500ml vegetable stock
  • 400ml coconut milk
  • 1 red onion, peeled and roughly chopped
  • 2 sticks celery, chopped
  • 4 cm fresh ginger root, peeled and roughly chopped
  • 4 sticks lemongrass, outer skin removed and finely chopped
  • 50ml extra virgin olive oil, for the Thai basil oil, plus 2tbsp for the soup
  • 25g fresh Thai basil


Step 1

Put 2tbsp olive oil in a deep saucepan along with the onion, celery, ginger and lemongrass. Gently sauté for 5 mins.

Step 2

Add the sweetcorn with the stock and coconut milk. Season, bring to the boil then turn down to simmer for 15 mins.

Step 3

Meanwhile, make the basil oil by blitzing the basil leaves and 50ml olive oil together with a little salt and pepper. Save a few basil leaves to garnish.

Step 4

Remove the soup from the heat and, using a stick blender, pulse until smooth.

Step 5

Serve into bowls, finish with a drizzle of the basil oil and scatter over any extra leaves. Serve with sourdough bread.

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