• Heat 4 cups vegetable stock in a deep non stick pan. Chop lemon grass root and add along with ginger and lemon leaves and let it boil for 3-4 minutes.

• Chop coriander leaves finely.

• Take the lemon grass root, ginger and lemon leaves out of the pan. Add cream style sweet corn and mix well. Add salt and mix.

• Mix cornstarch with ½ cup vegetable stock till smooth and add to the soup. Mix well and cook till the soup thickens.

• Add coriander leaves and vinegar and mix well. Squeeze the juice of the lemons and mix.

• Serve piping hot.