Ingredients
- 12 cobs corn, top silks removed
- 2 litres chicken stock
- 4 stalks lemongrass
- 2 knobs galangal or ginger, halved
- 10 lime leaves
- 4 red thai chilis
- 1 tablespoon vegetable oil
- 1 onion, peeled and chopped
- 1 potato, peeled and chopped
- 2 tablespoons thai red curry
- 1 can coconut milk
- 3 tablespoons fish sauce
- juice of 2 limes
Pesto
- a handful each of thai basil, cilantro and mint
- 1 clove garlic
- 1/4 cup vegetable oil
- splash of white balsamic or seasoned rice vinegar
- 1 teaspoon salt
Directions
- Preheat the barbecue or smoker on HIGH. Place corn cobs, husks intact, on the grill, and cook turning occasionally for 20 minutes. Let cool slightly before husking.
- Using a sharp serrated knife, cut the kernels off the cobs, reserving the cobs.
- In a large stockpot, heat the chicken broth and add the lemongrass, ginger (or galangal), lime leaves and chilis. Bring to a boil and add the reserved corncobs. Simmer for 30 minutes.
- Meanwhile, in a smaller stockpot, heat the oil and add the onions. Cook until translucent and very fragrant. Add the potatoes and curry paste, and stir to coat well.
- Remove the corncobs, and strain the liquid into the small stockpot. Add the corn kernels (reserving a few for garnish) and continue to simmer for about 20 minutes, or until the potatoes are very tender.
- Puree the soup in a blender, then strain through a fine meshed sieve. Add the coconut milk, and add the fish sauce, and lime juice to taste.
- To make the pesto, whir the herbs and garlic in a blender or food processor and add the oil in a stream until the mixture comes together and is a good consistency. You may need slightly more or less oil, depending on the amount of herbs. Add a splash of vinegar and salt, to taste.
- Spoon the soup into heated bowls, and garnish with the pesto, a few kernels of corn, a red chili, and a wedge of lime.
Recipe from Gathering Around The Grill Blog
