This sunny yellow soup combines a soothing sweetness with the lovely bite of fresh chilli. It can be served either hot or cold, according to the weather.
Cut the chillies in half lengthways under running water, discard the seeds and stems and cut across in very thin strips. Peel the garlic and slice across as thinly as possible. Put
Now bring the saucepan of stock containing the chillies and garlic to the boil and simmer gently for 8 minutes. Pour the contents of the large saucepan into a food processor, whizz until the sweetcorn is puréed and return to the large saucepan. Add the contents of the smaller saucepan to the puréed mixture. Then bring to the boil, add the remaining sweetcorn and simmer for 2-3 minutes, until the sweetcorn is just cooked. Remove from the heat.
Put the coconut milk powder into a bowl with
© 1997 Josceline Dimbleby. All rights reserved.