Ingredients
Vegetable stock 3 cups
Sweet Corn (cream style) ½ cup
Carrots, sliced ½ cup
Mushrooms, sliced 5 – 6
Spring onion greens, sliced 2 – 3 tsp
Spring onion, sliced 1
Green chili paste 1 tsp
Oil 1 tbsp
Salt to taste
Lime leaves 2
Lemon grass 1 stalk
Ginger 1 inch piece
Lemon juice 1 tsp
Method
Take the vegetable stock in a pan and add lemon leaves, lemon grass and ginger.
Bring to a boil and let it boil for 5-7 minutes.
Heat a little oil in a pan, add sliced onions, carrots, mushrooms and sauté for few minutes.
Strain the stock and pour it over the sautéed vegetables.
Add sweet corn and boil for 2-3 minutes.
Add salt to taste and green chili paste.
Add spring onion greens and coriander leaves.
Add a little lemon juice for sourness and serve hot.
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