Ingredients
Use frozen Kernels May – September
- 100g Cashew Nuts, roughly chopped
- 1 onion roughly chopped
- 1 large clove garlic
- Thumb of fresh ginger (40g)
- 2 kaffir lime leaves
- 2 lemongrass stalks – outer layer removed and inner layer chopped
- 1 green chilli deseeded (or less if you prefer)
- 30g coriander (1/2 for paste and ½ chopped)
- 2 Tbls coconut oil or cooking oil
- 2 large cobs of sweetcorn – (kernels sliced off) or 250g frozen kernels
- 400ml homemade Free-range chicken stock or vegetable stock
- 1 – 2 squeezes of lime juice to taste
- 1 teaspoon sugar
- 2 Tablespoons fish sauce
- 1 – 2 tablespoon store bought Thai green curry paste (optional)
Method:
- Take a handful of the cashews and fry in a little coconut oil until golden,(to be used to sprinkle over your soup for some lovely texture)
- Cover the rest of the uncooked cashew nuts in water and set aside to soak
- Chop onions and sauté till soft but not browned
- In a bullet blender or any other, blitz the cooked garlic, ginger, Kaffir lime leaves, lemongrass, half the coriander, chili, and Thai green paste if using, together till smooth
- Add oil to pot and gently fry paste till fragrant but not browned 1 minute
- Drain cashews and add to the pot with the sweetcorn and cook for 2 – 5 minutes
- Add coconut milk and stock , and bring to a gentle boil for 15 – 20 minutes
- Add fish sauce, sugar, lime juice and adjust seasoning to taste
- Using a stick blender, blend soup in pot until the cashews are smooth and act as a natural thickener
- Add remainder of the chopped coriander and stir
- Divide between bowls and top with reserved toasted cashews and a few sprigs of coriander leaves
The health benefits of chili and ginger are poetic
