Ingredients:

• For Stock:
• Lemon grass – 1 stalk
• Coriander leaves – 1 small bunch
• Galangal or Ginger – 2 slices
• Lime leaves – 2
• Water – 1 liter
• Salt – 1/2 tsp
• For Chowder:
• Baby Corn – 100 gm (weight after peeling)
• Carrot – 100 gm
• Button, Oyster or straw Mushrooms – 100 gm
• Snow peas – 100 gm
• Asian beans Sprout – 100 gm
• Oil – 2 tbsp
• Garlic – 2 tsp, chopped
• Corn flour – 1 tbsp
• Soya sauce – 2 tsp
• Pepper to taste
• Salt to taste

Method:

1. For Stock:
2. Cut lemon grass into 1 cm slices.
3. Reserve the coriander leaves for garnish.
4. Wash the roots and stems well and chop.
5. Combine the above with the rest of the ingredients and simmer for 10 minutes.
6. Keep covered for 30 minutes.
7. Strain and discard the solids.
8. For Chowder:
9. Cut baby corn into 1 cm thick slices.
10. Peel carrot, slit into half along its length and cut into thin slices.
11. Slice mushrooms.
12. Cut snow peas into 2 cm pieces.
13. Trim the spouts.
14. Heat oil and fry garlic till golden brown.
15. Add the stock and all the vegetables.
16. Simmer till the vegetables are tender.
17. Mix corn flour with 2 tbsp of water and add to the simmering soup.
18. Simmer for 2 more minutes.
19. Add soya sauce, salt and pepper.
20. Simmer for 1 more minute and remove from fire.
21. Serve hot, garnished with reserved coriander leaves.