Spicy thai style sweetcorn soup recipe
information
Calories per serving 130.
ingredients
600 ml (20 fl oz) vegetable stock
1 tablespoon Thai fish sauce
1 fresh red chilli, de-seeded and chopped finely
1 small garlic clove, chopped finely
finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons sherry
1 teaspoon demerara sugar
100 g (3 1/2 oz) canned or frozen sweetcorn
4 spring onions, sliced into long thin strips
1 tablespoon cornflour
1 tablespoon chopped fresh coriander, to garnish
1 tablespoon Thai fish sauce
1 fresh red chilli, de-seeded and chopped finely
1 small garlic clove, chopped finely
finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons sherry
1 teaspoon demerara sugar
100 g (3 1/2 oz) canned or frozen sweetcorn
4 spring onions, sliced into long thin strips
1 tablespoon cornflour
1 tablespoon chopped fresh coriander, to garnish
method
1. Place the vegetable stock, fish sauce, chilli, garlic, lime zest, lime juice, sherry and sugar in a large saucepan, and bring to the boil.
2. Reduce the heat and simmer for 5 minutes to allow all the flavours to mingle.
3. Add the sweetcorn and spring onions, and cook until they are heated through.
4. Mix the cornflour with a little cold water to form a paste and add this to the soup, stirring until it thickens.
5. Serve the soup topped with fresh coriander
try this: For a more substantial dish add 100 g (3 1/2 oz) canned white crab meat to this flavour-packed soup. The Points will be 2 per serving.
2. Reduce the heat and simmer for 5 minutes to allow all the flavours to mingle.
3. Add the sweetcorn and spring onions, and cook until they are heated through.
4. Mix the cornflour with a little cold water to form a paste and add this to the soup, stirring until it thickens.
5. Serve the soup topped with fresh coriander
try this: For a more substantial dish add 100 g (3 1/2 oz) canned white crab meat to this flavour-packed soup. The Points will be 2 per serving.
serving amount
serves 2.
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more information
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