Coconut and lemongrass are quite the amazing pair. The soft silky texture of the milk accented by the gentle, aromatic twist of lemongrass is enough to send you into a trance during dinner, which just makes the dining experience more interesting, doesn’t it?

This is a gentle soup, perfumed by several southeast Asian ingredients that I’m sure you will love.

1 cup coconut milk

3 lemongrass stalks, knotted

1 chilli pepper, chopped

1 cup corn

3 shallots, chopped

¼ cup scallions, chopped

2 cups water

1 tbsp ginger, chopped

3 lime leaves (optional)

2 cloves garlic, chopped

1 pod star anise

salt (to taste)

bean sprouts (as garnish)

drop of vegetable oil

In a large soup pot, lightly sauté the shallots, garlic and ginger for a few minutes, so that the flavours release. In the meantime, smash the lemongrass stalks with either a hammer or a pestle so that you can bend them easily. Once they are flexible, tie them in a knot.

Once the shallot / garlic / ginger mixture is lightly caramelized (about 5 minutes) add the remainder of ingredients, excluding the coconut milk and bean sprouts and simmer for 20-30 minutes. Taste the soup frequently, and add salt as to your liking. * Note, if you add the coconut milk now, the soup will over boil and make a mess.

Remove from heat, and remove the lemongrass stalks, lime leaves and star anise pod. Add the coconut milk and stir. Serve with a bean sprout garnish.