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Sweetcorn, Ginger, and Lemongrass Soup with Thai Basil Oil

This flavourful soup contains Thai basil, which has a much stronger kick than the basil you’ll find in most recipes.

Serves 4 Total Time 25 mins


  • 2 tbsp extra virgin olive oil
  • 1 red onion, peeled, roughly chopped 
  • 2 celery sticks, chopped 
  • 4cm fresh ginger, peeled, roughly chopped 
  • 4 lemongrass sticks, skin removed, chopped 
  • 500g frozen sweetcorn
  • 500ml vegetable stock
  • 1 x 400ml tin of coconut milk 

For the Thai basil oil:

  • 25g fresh Thai basil  
  • 50ml extra virgin olive oil


  1. Put 2 tbsp of olive oil in a deep saucepan along with the onion, celery, ginger and lemongrass. Gently sauté for 5 mins.
  2. Pour the sweetcorn into the pan, along with the stock and coconut milk. Season, bring to the boil then turn down to simmer for 15 mins. 
  3. While your soup simmers, make the basil oil by blitzing the basil leaves and 50ml of olive oil together with a little salt and pepper. Save a few basil leaves to garnish. 
  4. Remove the soup from the heat and, using a stick blender, pulse until smooth. 
  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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