Thai Corn Soup

Ingredients

• 1 tablespoon Thai red curry paste
• ½ cup canned corn kernels
• ½ inch ginger
• ½ inch galangal
• 1 stalk lemon grass 
• 1tablespoon oil
• 2 fresh red chillies, sliced 
• 1 medium onion, chopped
• 2 cups vegetable stock
• 3-4 kaffir lime leaves
• Salt to taste
• 1-2 tablespoons coconut milk
• 1 tablespoon lemon juice
• 4-5 fresh basil leaves
• 3-4 lemon slices

Method

1. Slice ginger, galangal and lemon grass thinly.
2. Heat oil in a noon-stick pan. Add sliced ginger, galangal and lemongrass and mix well. Add red chillies and onion, mix and sauté till onion turns translucent.
3. Add red curry paste and mix well. Add vegetable stock, mix and cook for a minute.
4. Add torn kaffir lime leaves, mix and cook for 8-10 minutes.Add salt, mix and cook for 3-4 minutes.
5. Discard kaffir lime leaves from the soup. Add corn kernels and coconut milk and mix well. Add lemon juice and torn basil leaves and cook for a minute.
6. Serve hot garnished with lemon slices.