Sweet Corn, Lemongrass and Turmeric Soup

Recipe by Kathyrn Bruton

Laura Edwards

Ingredients

1 medium leek, trimmed, halved, and coarsely chopped; 3/4tablespoon coconut oil, melted if solid; 3tablespoons Turmeric and Lemongrass Paste (below); 3 1/2 cups corn, freshly removed from 4 to 5 cobs; Salt and pepper; Fresh cilantro, to garnish
For the Turmeric and Lemongrass Paste: 2 fresh red bird's eye chiles; 4 cloves of garlic peeled; 4 stalks of lemongrass, coarsely chopped; 1/3cup ginger, coarsely sliced; 2 shallots; 2 1/2teaspoons turmeric powder; 2/3cup fresh coconut (can be found prepared in supermarkets); 1teaspoon shrimp paste

Sauté the leek in ½ tablespoon coconut oil and 1 tablespoon water until softened, about 5 to 7 minutes, stirring occasionally.
Blend all ingredients for the turmeric and lemongrass paste with 4 to 5 tablespoons of water until a paste forms. (This will take a couple of minutes.) Stir in the paste and cook for a couple of minutes.
Add all but ¾ cup of the corn along with 3 ¾ cups water and the cobs for added flavor. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
Heat the broiler to high. Place the reserved corn along with the remaining ¼ tablespoon of coconut oil onto a baking sheet, mix together, and place under the broiler for 5 to 8 minutes. When the corn is starting to char, remove, season, and set aside.
When the soup is ready, let cool a little before removing the cobs, then blend until smooth. Pour through a strainer to achieve a silky smooth soup, season to taste, and serve garnished with the charred corn and some fresh cilantro.