Thai Sweet Corn Soup

Description
Recipe from 'Young Times'.



Ingredients

 * 3 cups vegetable stock
 * 2 fresh lime leaves
 * 1 stalk lemongrass
 * 1 inch ginger
 * 1 spring Onion
 * 1 tablespoon oil
 * 1/2 cup carrots
 * 5-6 Mushrooms
 * 1/2 cup cream-style sweet corn
 * 2-3 teaspoons green onions
 * 1 teaspoon green chili paste
 * salt
 * 1 teaspoon lemon juice
 * 1 tablespoon coriander leaves

Directions
Take the vegetable stock in a pan. Add lime leaves, lemon grass and ginger. Bring to a boil and let it boil for 5–7 minutes. Chop spring Onion into thin slices. Chop spring Onion greens finely. Slice Mushrooms and carrots thinly. Heat a little oil in a pan. Add sliced onions and saute for 30 seconds. Add carrots, Mushrooms and saute for 2–3 minutes on high heat. Strain the stock and pour it over the sauteed vegetables. Add sweet corn and boil for 2–3 minutes. Add salt to taste and green chilli paste. Add spring Onion greens and corriander leaves. Add a little lemon juice for sourness and serve hot.