Shock and slice the corn

• Boil the corn cobs until tender, then shock them in cold water.
• Slice the kernels off the cobs and set aside.

Build the aromatic base

• Heat the neutral oil in a pan over medium heat.
• Add the shallot, garlic, lemongrass, chili and ginger and fry until fragrant.
• Stir in the Thai red curry paste and cook until the aromatics take on a nice colour.

Add stock and coconut milk

• Pour in the mushroom stock.
• Add the coconut milk and stir to combine.

Blend the broth with the corn

• Add the sliced sweetcorn to the pot.
• Blend everything together until the broth is nice and creamy.

Finish the soup

• Bring the broth back to a simmer.
• Add the juice of one lime, the vegan fish sauce, the mushrooms and the tofu.
• Simmer until the mushrooms and tofu are heated through, then taste and serve.