Instructions

1. 1

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

   
   

2. 2

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

   
   

3. 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.

   
   

4. 4

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

   
   

5. 5

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

   
   

Ingredients

• 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

Serves 4

Total time required 25 mins

• Preparation time: 5 mins
• Cooking time: 20 mins