Corn soup with noodles and tempeh

Recipe:

Ingredients:

SOUP
3 corns on the cob or 400 g / 3 cups of corn kernels*
60 ml / 4 tbsp vegetable oil, divided
3 small shallots
4 garlic cloves
20 g / 0.75 oz ginger
1 mild red chilli
2 lemongrass sticks
2-3 tsp mild curry powder
½ tsp turmeric
480 ml / 2 cups soy milk*
½ stock cube
20 ml / 1½ tbsp soy sauce or tamari (if GF)
lime juice, to taste
85 g / 3 oz dry noodles, per person
GARNISHES

a handful of coriander / cilantro
chilli oil, to garnish
1-2 spring onions / scallions
GLAZED TEMPEH

200 g / 7 oz tempeh
20 ml / 1½ tbsp vegetable oil
45 ml / 3 tbsp lime juice
30 ml / 2 tbsp maple syrup or brown sugar
salt

Instructions:

Cut the kernels off the cobs (keep the cobs). If using defrosted or canned kernels, blot them dry on paper towels before using.
Heat up a heavy pan (cast iron pan is best). Once the pan is hot add 2 tsp of oil. Once the oil is hot, add half of the kernels, stir-fry them until cooked and lightly charred. Empty the pan and follow the same steps with the other half.
Chop aromatics – shallots, garlic, peeled ginger, chilli (deseed if you don’t like heat) and inner soft part of lemongrass (keep the rest). You could also pop roughly chopped aromatics and a couple of tablespoons of oil into a small food processor and blitz them into a paste.
Pre-heat 2 tbsp of oil in a large pot, add chopped aromatics and fry on low heat until fragrant and translucent, stirring frequently. If you made a paste, simply preheat the pan and add the paste to it, there is no need for more oil.
Season with a generous amount of salt, add dry spices, stock cube, saved cobs and lemongrass discards. Top with 1 litre / 4 cups of water, cover with a lid and simmer for 30 minutes. If serving straight away, cook the noodles while you wait – undercook them by a minute or so.
Discard cobs and lemongrass sticks. Transfer the rest to a blender, add charred corn and blend until smooth. Transfer back to the pot.

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