Thai Sweetcorn Soup

With the fragrant Thai curry paste, rich coconut milk, sweetcorn and rice - it’s bold, full of flavour and is super satisfying.

What you will need: to serve 4:

2 cobs of fresh sweetcorn

150g of white rice (or rice of your choice) OR leftover cooked rice

1 bunch (about 6-8) of spring onions, finely sliced.

1 chilli, finely chopped - remove the seeds if you don’t like too much heat!

3 cloves of garlic, peeled and grated

1 big thumb sized piece of ginger, peeled and grated

2 tablespoons of Thai green curry paste (or home made)

1 tin of coconut milk

Tamari Sauce

Olive oil

1 lime cut into quarters

Let's cook:

1. Cook the rice according to the instructions on the packet. Once it is cooked, set aside. Alternatively, if you have leftover rice from the night before - use that!

2. Start by getting all your ingredients ready.

3. If using fresh corn on the cob, peel away the outer husks and silks (stringy bits) then rinse the cobs under running water. One at a time, hold the cobs upright in the middle of a bowl (to catch the corn) and carefully cut the corn off the cobs with a sharp knife. Alternatively you can lay them on their sides on a chopping board to cut away to corn - whichever feels more comfortable to you! Either way, scoop up all the sweetcorn kernels in a bowl and set aside.

4. Place a large saucepan over a medium heat and pour in 2 tablespoons of olive oil.

5. Add the garlic, ginger and chilli, stir it into the oil and let it all gently sizzle for a minute or two.

6. Add the spring onions to the pan, mix them with everything else a let it all cook for another 2 or 3 minutes.

7. Add the Thai curry paste to the pan, give everything a stir and let the curry paste cook for a minute.

8. Pour in the coconut milk and 1 tins worth of fresh water followed by the sweetcorn and a dash of Tamari sauce - about 1 or 2 tablespoons or to your taste. Let the broth come to the boil then reduce and let simmer for 5/10 minutes.

9. Add the rice and continue to simmer for another 3 minutes.

10. Spoon into bowls.