Then you can jazz it up. Add mushrooms and it's more substantial and serves more people, less of a broth more of a stew. Serve with noodles and it's no longer a soup, more a, um, noodley-style dish. For children leave out the chilli at the beginning and just add some sweet chilli sauce to yours (and a little to theirs if you want to give them a flavour) before serving. The variations are endless. This is a dish we have all the time, from a simple broth as a starter if friends are round, to a robust noodle dish, perfect for a Monday night. You'll never go hungry if you've got some coconut milk and some sweetcorn in your cupboard.
Start to finish: 20 minutes
A substantial glug of toasted sesami oil10 spring onions, sliced
3 garlic cloves, chopped
a red chilli, chopped
a piece of ginger the size of your thumb, grated
1 tsp of fish sauce
One tin of sweetcorn or the corn from three corn on the cobs (just hold the cob upright at the top and place the bottom in a slightly rounded bowl. Use a sharp knife and slice downwards to remove corn. Hopefully the bowl will catch the more wayward kernels of corn.)
100ml chicken stock
Half a tin of coconut milk
Half a lime
A healthy sprinkling of chopped coriander
Heat the oil in large pan. Then add onions. After two mins add the garlic, ginger and chilli.