A flavourful soup with corn, lemongrass, lime and leeks
1 cup(s) corn
1 lime, the juice
800 ml vegetable stock
500 ml coconut milk
200 g egg noodles
1 red pepper, seeded and finely sliced
3 baby leeks or spring onions, sliced
2 stalks lemongrass, bruised
1 shallot, chopped
1 tablespoon(s) vegetable oil
1/2 teaspoon(s) chilli powder
1 teaspoon(s) coriander powder
Heat some oil in a large pan, add the corn kernels, chilli, shallot, lemongrass, leeks or spring onions and red pepper and cook for 3-4 minutes stirring occasionally.
Add the coconut milk, stock, bring to a boil and cover. Reduce the heat and simmer for 15 minutes. Discard the lemongrass stalks. Add the noodles and cook for 4 minutes.
Remove from heat and stir in the lime juice and coriander. Add salt if you wish and serve immediately.
