Thai Red Curry Paste

For Thai Red Curry Paste, pound the following together using a pestle and mortar to obtain a smooth paste:

- 5 whole red chilies, chopped
- 5 shallots, chopped
- 10 cloves garlic
- 1 tbsp oil
- 1 tbsp galangal, chopped
- 1 tbsp lemon grass, chopped
- 6 lime leaves, finely chopped
- 1 tbsp chopped fresh coriander root
- 5 black peppercorns
- 1 tbsp ground roasted coriander seeds
- 1 tsp roasted cumin seeds
- 1 tsp sea salt
- 1 tsp shrimp paste

Fragrant Corn soup with Lemon grass

This is a super sweet and creamy (no cream) corn soup with a delicate touch of lemongrass. Worth the try!

- 4 corncobs

- 1 liter milk
- 1/2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 potato, peeled and chopped
- 1 celery stick, chopped
- 2 lemongrass stems cut in 3
- a few fresh thyme sprigs
- 3 bay leaves
- (1 tbsp butter)
- (chives)


Halve the cobs and cut the kernels from the cobs.
Bring cobs to a boil in a pan with milk. Remove from stove.
Saute onion, carrot, celery and potato in a splash of olive oil for about 3 minutes on medium heat.
Add corn kernels, thyme, lemongrass and bay leaves and saute for another 2 minutes.
Add milk plus cobs and simmer for 30 minutes.
Let it cool down, discard cobs, thyme, bay leaves and lemongrass and puree (with a tablespoon of butter, or without for the healthier version) in a blender. Add some water for a thinner soup.
Pass through a fine sieve and serve hot, sprinkled with chopped chives.