RECIPE

3 big servings

2 corn cobs
2 bigger potatoes
400-600 ml veggie stock (I use eco cubes or make it by boiling in water any kind o veggies I currently have for 20-30 min)
150-200 ml coconut milk
2 garlic cloves, peeled and sliced
1 chilli pepper, seeds removed, chopped
1 cm of ginger root, peeled and chopped
2 tbsp unrefined coconut oil
½ tsp turmeric + pinch of pepper (optional)
2-3 tbsp fish sauce (or soy sauce – vegan) + salt for taste
1 lime

Peel the corn cobs and place them vertically on the cutting board. Hold firmly and using a sharp knife start peeling the seeds from top to bottom (you might want to try doing this in some container as the kernels tend to jump around in excitement). Peel and dice the potatoes. In a pot heat the oil and fry garlic, ginger and chilli for 2-3 min stirring constantly so they don’t burn. Add the corn and fry for another 3 minutes stirring frequently. Add turmeric, pepper and 400 ml of stock, cover and let simmer for 10 min (make sure there is enough liquid). Now add the potatoes, bit more stock and simmer until vegetables are tender (around 20 min). Meanwhile, zest the lime and squeeze the juice. Turn off the heat, add coconut milk, fish sauce and half of the lime juice and zest and blend the soup so it turns into a thick cream. You might need to add more broth or milk if it’s too thick. Boil the mixed soup for another 2-3 minutes and add more lime, fish sauce, salt if needed. To enjoy super creamy consistency pour (& rub) the soup through a sieve.