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
- Put 2 tbsp of olive oil in a deep saucepan along with the onion, celery, ginger and lemongrass. Gently sauté for 5 mins.
- 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.
- 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.
- Remove the soup from the heat and, using a stick blender, pulse until smooth.
- Serve into bowls, finish with a drizzle of the basil oil and scatter over any extra leaves. Serve with sourdough bread.