GLUTEN-FREE | DAIRY-FREE | VEGAN
Susie, our Leith’s-trained chef, has put together a super easy, warming Thai Green Sweetcorn soup. As a massive foodie, Susie thinks about creating new recipes and new ways to cook all the time. And when we say all the time, we mean ALL THE TIME.
Whilst not incorporating all the usual suspects you’d find in a Thai Green curry, the lime leaves (you can use lime zest if you can’t get the leaves), lemongrass and coriander really bring an Asian feel to your tastebuds. Susie has also deliberately left it fairly chunky to add texture and bite. A quick and easy dish, you can also keep this in the fridge in a sealed container for up to 3 days or keep it frozen for a month. It’s especially delicious served with a hunk of warm bread but is equally as filling served on its own.
Thai Green Sweetcorn Recipe
- 1 onion
- 1 stick of celery
- Coconut oil
- 2 lemongrass stalks
- 6 kaffir lime leaves
- 3 garlic cloves
- 4cm ginger
- 1 tsp turmeric powder or 2 cm fresh turmeric root
- 1 tsp coriander seeds
- 5 black peppercorns
- 1 green chilli
- 1 pack of fresh coriander
- 1 bag frozen sweetcorn
- 2 400ml cans of coconut milk
- Half Lime
- Finely chop the onion and celery and sweat them in a pan with a teaspoon of coconut oil and a pinch of salt until translucent.
- Set these aside and blitz in a food processor, the lemongrass, lime leaves, garlic, ginger, turmeric, coriander, peppercorns, chilli, coriander (stalks only) and 1 tbsp coconut oil, with a pinch of salt, to make a paste.
- Add this paste to the onions and celery and stir together for 5 minutes to warm to spices.
- Add in half the bag of frozen sweetborn and 2 cans of coconut milk with a little water and simmer for 5 minutes.
- Blend it all together until really smooth then add in the remaining sweetcorn and coriander and blend until chunky.
- To finish, season with a squeeze of lime juice and add more salt to taste.
- Serve immediately.
Let us know what you think! You can find more of Susie’s recipes here and you can follow her on Instagram at Susie’s recipes here