Denise says:

  • Sweetcorn and lemon grass make a delightful combination, and work well together in a soup. ‘Bash’, the lemon grass stalks a little to help release the maximum flavour.
  • Their fragrance and flavour is quite unique; lemony, but sweet.
  • They are readily available in most supermarkets and found in the fresh herb section. When you buy them, they should feel firm and heavy with no bruising.
  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Serves: 6 – 8 people


  • 1 small onion- peeled and finely chopped
  • 2 garlic cloves – peeled and finely chopped
  • 1/ 2 red chilli- finely chopped
  • 5 cm fresh ginger – peeled and finely chopped
  • 25g plain flour
  • 2 litres milk, or coconut milk, almond milk or soya milk for a non dairy option
  • 7 lemon grass stalks – ends bashed
  • 8 sweet corn cobs or 500g frozen corn
  • 3 tablespoons or 2 stock cubes parev chicken stock or vegetable stock
  • Salt and freshly ground black pepper


  1. If using whole corns use a sharp knife to remove the kernels. In a deep saucepan, heat the oil over a low heat.
  2. Sauté the onion, garlic, chilli, and ginger until soft.
  3. Add the flour and cook for 2 minutes stirring constantly.
  4. Add the milk, followed by the lemon grass, sweet corn and stock.
  5. Simmer for 20 minutes. Remove the lemon grass sticks.
  6. Blitz the mixture in a food processor or liquidiser.
  7. Taste and check the seasoning. Return to the saucepan and reheat when ready to serve.