Preparation

1. Peel and chop onion, garlic, ginger, lemongrass,

2. Chop and deseed the chilli (you can leave this out and add a little cayenne pepper, so you control the spiciness)

3. Chop kaffir leaves and coriander

4. Cut the kernels off the corn.

5. Squeeze lime

Instructions

1. Put the cashewRoughly chop the cashews in a bowl of water, leave to soften for 15 minutes.

2. In a blender whizz the onion, garlic, ginger lemongrass, kaffir, chilli and coriander stalks until finely chopped.

3. Add oil to a saucepan and fry lightly the whizzed mixture until just softened and fragrant about 10 minutes.

4. Add the drained cashews and kernels and cook for 3 minutes.

5. Add coconut milk and stock, bring to the boil and then simmer for 20 minutes.

6. Add, lime juice and seasonings to taste

7. Now blend until smooth and then add coriander leaves to add colour.

8. Re-heat and serve in warmed bowls with a little Thai basil as a garnish.

Great soup to make in advance it will keep in a freezer for at least 4 weeks and leaving it even for a couple of days in the fridge enhances the flavours.