This soup is creamy and delicious with a little spiciness to balance that sweet juicy corn. The rice noodles hiding in there make this the perfect lunch.

I’m also a sucker for a nice colour combination in my food, and the green coriander, yellow soup and red chillis just look so good together. Speaking of that coriander I’m a big fan of using the coriander stalks. They add so much flavour and fragrance, chuck them in whenever you’re using the leaves but I like to put the stalks in early, along with things like ginger and garlic, and then hold back on the soft leaves to the end.

Speaking of the end… I’ll often say that garnishes are optional, but this time round that generous sprinkle of coriander leaves at the end is not optional, it really makes this one. If you’re not into coriander use spring onion or fresh chives. Also, on a personal note, I feel sorry for you (this is mostly directed towards my coriander hating sister, lucky she has other good points).

Creamy coconut, sweet corn, spicy notes and silky noodles… sold? You should be.

Serves 4

Ingredients

3 corn cobs, in husks

1 litre stock (vegetable or chicken)

1 Tbs coconut oil

1 cup spring onion, finely diced

1/4 cup finely chopped coriander stalk

1 tbs fresh ginger, grated/ finely chopped

2 tsp miso paste

2 cloves garlic, curshed

1 birds eye chilli, seeds in if you like heat, finely diced

1/4 tsp cayenne pepper

1/2 tsp turmeric powder

1 x 400ml coconut milk

200g rice stick noodles

2/3 cup coriander leaves (to serve)

1 birds eye chilli, finely sliced (to serve)

Directions

Place corn, in husks, in a pot with the stock, bring to the boil and simmer for 10 minutes. Remove from stock, allow to cool enough to handle, remove husks and place back in stock, continue to simmer.

Cut corn from the cob and put the core of the cob back in the stock, simmer for 15 more minutes. Set corn kernels aside.

Cook noodles according to packet instructions. rinse in cold water and set aside.

Meanwhile, in a medium pot melt the oil and add the spring onion, ginger, coriander stalks, miso, garlic, chilli, turmeric and chilli. Cook until fragrant, add the coconut milk and bring to a simmer. Add all but 2/3 of a cup of the corn into the soup. Add half the stock. Bring back to the boil. Simmer for 5 minutes.

Transfer soup to a blender and blend until the corn has broken down. You can make it as textured or smooth as you like.

Return to the pot, add remaining corn and stock and simmer for 5 minutes.

Divide noodles among bowls top with soup, fresh coriander and chilli.

HH. x