1 Tbsp peanut/vegetable oil
6 spring onions (or a small, finely chopped normal onion)
Tbsp chopped chilli
2 Tbsp freshly grated ginger
2 Tbsp lemongrass (I use the stuff from a tube as it's not all woody)
3 cups chicken stock
1 can coconut milk
1 Tbsp fish sauce
1 can creamed corn
1/2 can Baby corn (cut in half longways)
Thinly sliced chicken breast
Salt to season
1 Tbsp soy sauce
Heat the oil in a wok or large pot and fry the spring onions, chilli, ginger and lemongrass for a minute or so.
Add the chicken stock, coconut milk and fish sauce and bring to the boil uncovered (if you cover it, the coconut milk goes all curdled and disgusting).
Throw in the creamed corn, baby corn and chicken and let it simmer for 7-8 minutes.
Season with salt and add the soy sauce, mix it up and serve. I'm sure the presentation would look better with a sprig of coriander on top, but you won't find that gunk in my kitchen.