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Hot, sweet and sour. What a winning combination. Invigorating and stimulating, this soup is light and easy. Like a lot of asian food the ingredients list is a little long, to get the great complex flavours, but our very simple and quick method should make up for it! A lot of those ingredients can be kept in the larder for next time too.
Equipment – High speed blender
Timing – Preparation 10 min
Ingredients
sweetcorn from one cob
1 – 2 C baby gem noodles, cut with a spiral cutter or julienned
1 litre hot water
3 T coconut oil
about 10 dried kaffir limes, woody stems removed
2 T miso
1 T lemon juice
½ t lemon or lime zest (only if your lemons/limes are organic)
1 T honey
1 t fresh ginger
1 stem lemon grass (or a single drop of lemon grass essential oil)
½ t salt
1 red chilli to taste
coriander to garnish
Method
Cover corn and noodles in warm water for about 10 minutes.
Blend everything else together until smooth and hot.
Discard the water from the vegetables.
Add these to the soup with lots of freshly chopped coriander and serve.
Makes about 1.2 litres.
Kaffir limes or leaves?
Kaffir lime leaves Brooke, tricky to find fresh ones, but best if you can. Otherwise you can settle for the dried ones or powder available in asian stores