Sweetcorn, Squash and Coconut Soup

Sweetcorn, Squash and Coconut Soup

Crazy parsnip gets a look in with the corn.

Carrots, celery, onion, garlic, bay leaves, parsley stalks, black peppercorns, thyme

tarragon, fennel bulbs, squash, olive oil, sesame oil, sea salt flakes, coconut milk, lime leaves, ginger, corn on cob, palm or soft brown sugar, limes and Nam pla, (fish sauce) 

Recently I was given a few different, gorgeous squash by Richard Bartlett ( a expert gardener in his own right growing beautiful and unusual salad leaves, amongst many things.) who is helping chef Andrew Hill establish a kitchen garden to grow as much of their produce as they can for the kitchen of his pub, The Half Moon, Cuxham, nr Watlington, Oxfordshire.( thehalf-moon.com) 


I had friends round and wanted to cook up something vegetarian.......Sweetcorn, Squash and Coconut Soup........

........I made a stock first.......

The things you need......

carrots, celery, onion, garlic, bay leaves, parsley stalks, black peppercorns, fresh thyme

fresh tarragon, fennel bulbs, squash, olive oil, sesame oil, sea salt flakes, coconut milk, kaffir lime leaves, ginger, corn on cob, palm or soft brown sugar, fresh limes and Nam pla, (fish sauce) 

Veg stock

This is the stock I was making on the day. If I'd thought about it before I would have flavoured this stock with asian flavours like ginger, lemon grass, coriander stalks, spring onion and the lime leaves could go in here too. This one below is  more of a classically flavoured stock.

4 carrots

5 celery

2 onion

2 bulbs garlic, just cut across the whole bulb

12 leaves bay

lots of parsley stalks

sprinkling of black peppercorns

few sprigs thyme

few sprigs tarragon
trimmings from fennel bulbs

Cover well with water and simmer gently for 1-2 hours. I threw in a few fennel trimmings at the very end. Then strain. I usually strain in a colander first and then a sieve.

For the soup

I cut the squash in half and removed any large seeds, I drizzled all with a little olive oil and a teaspoon or two of sesame oil, salt and pepper and covered with foil and cooked for an hour or two or until all was really tender. Then we scooped out the flesh from those with a tough skin with soup spoons.

Strain the stock and add 3 cans of coconut milk, about 10 lime leaves, (See note belowon lime leaves.) and a large piece of ginger crushed by bashing with the end of a rolling pin. Remember, unlike I did, to remind your guests that there are large pieces of ginger in the soup, otherwise they'll get a nasty Chanel number 5 hit! Otherwise strain it out.

Bring to a boil and simmer for 15 minutes, then cut the corn kernels of 8 cobs and add the kernels to the pan. Add the scooped out squash, bring back to a boil, reduce heat and simmer for about 10 minutes or until the corn is tender.

Now as this is simmering, it's time for some more seasoning and it’s all about getting a good balance of sweet and sour. So a good sprinkling of palm sugar. (or light brown sugar) Add the juice of 4-6 limes, but add juice of 3 to 4 limes at first and then add more to taste. (For a non veggie version) Bang in some good thrusts of Thai fish sauce (Nam Pla) and season with a little salt (careful if using fish sauce as it's pretty salty) and freshly ground black pepper.

You could of course add a little fresh or dried chilli and some chopped fresh coriander at the end will give it another level.

Kaffir lime leaves can't be flown in from outside the EU anymore. I haven't found out why yet. It's a shame esp as, although we grow lime leaves in this country now, they aren't intense a flavour. They need tropical heat to grow the best. I haven't tried dried lime leaves yet.

Anyhow I have the British Kaffir lime leaves in my freezer. I popped about 10 leaves into the pot.

Also try Sri Thai on Sheperds's Bush Road for frozen leaves. They used to sell the fresh ones too. (56 Shepherd's Bush Road, London W6020 7602 0621) Really lovely family who run this South East Asian supermarket.