Make a batch of this wholesome, chunky soup filled with aromatic lemongrass paste, fiery red chillis, fresh ginger and gold kernels of sweetcorn. It's great as a healthy lunch or light dinner, best served with warmed naan bread.
Heat the oil in a large saucepan over a medium heat. Add the lemongrass paste, chopped chilli and ginger and cook gently for 15 seconds.
Pour over the milk and vegetable stock, then add the sweetcorn. Bring to the boil, then simmer for 5 minutes.
Using a slotted spoon, remove a few tablespoons of sweetcorn and set aside. Blitz the soup in a blender until smooth.
Leave the soup to cool, then place in the fridge to chill for 1 hour (or serve warm if preferred).
Divide the soup between four bowls and swirl through the crème fraîche.
Season, then garnish with the reserved sweetcorn and sliced chilli. Serve with warmed naan bread, if liked.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.