Serves 4, prep time 10 minutes, cooking time 15 minutes
2 tbsp of coconut oil
8 green chillis, trimmed and slit
1 large leek, sliced and rinsed
2 spring onions chopped
1 tsp of garlic and ginger paste
1 tsp of red Thai curry paste
2 tsp of fish sauce
2 tsp of soy sauce
1 can of coconut cream
300ml of hot vegetable stock
1 can of creamed sweetcorn
The zest and juice of a lime
Heat the coconut oil in a deep pan and fry the chillis until they blister. Remove from the pan and set to one side.
Add the leeks and onion to the pan, sauté until softened, stirring continuously.
Next, stir in the garlic-ginger and Thai paste, pour in the fish and soy sauce, stir the pan for a minute to combine.
Add the coconut cream followed by the vegetable stock, lower the heat and simmer for five minutes.
Now add the sweetcorn and lime, stir, using draining spoon transfer half the leeks to a separate bowl, using a handheld blender, blitz the soup until smooth.
Return the leeks to the pan, stir then spoon into deep bowls, drizzle with olive oil, top with fried chillis, dried onions, chilli flakes and serve.
Thai-Spiced Sweetcorn & Leek Soup