Spiced Pork & Sweetcorn Soup

Serves 4

Time 1 hour 15 minutes

Ingredients

1 tbsp vegetable oil

400g pork shoulder, cut into 2cm cubes

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 tbsp grated ginger

1 tsp ground cumin

1 tsp ground coriander

1L chicken stock

270ml coconut milk

300g sweetcorn kernels (fresh or frozen)

1 red chilli, deseeded and finely chopped

½ lime, juiced

1 tbsp soy sauce (light)

1 tbsp fish sauce

Handful of coriander leaves, to serve

1 spring onion, thinly sliced, to serve

Sea salt and freshly ground black pepper, to taste

Method

Heat the vegetable oil in a large saucepan over medium heat. Add the pork shoulder and cook for 5–6 minutes until lightly browned on all sides.

Add the onion, garlic and ginger and cook for 2–3 minutes until softened. Stir in the cumin and coriander and cook for another minute until fragrant.

Add the sweetcorn, chilli, soy sauce and fish sauce. Pour in the chicken stock. Bring to the boil, then reduce the heat to low, cover, and simmer for 45 minutes or until the pork is tender.

Stir in the coconut milk. Simmer uncovered for a further 10 minutes until slightly thickened and aromatic. Taste and adjust seasoning with sea salt, pepper and lime juice.

Ladle the soup into warm bowls and top with coriander leaves and sliced spring onion. Serve with lime wedges on the side.