Instructions: Saute the onions, leeks, garlic, fennel seed, pepper flakes and chiles in olive oil until vegetables are crisply cooked but not brown, about 5 minutes. In a separate pot add corn cobs to chicken stock and simmer for 10 - 15 minutes covered. Strain and add stock to vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to broth along with the lime zest. Simmer for 5 minutes. Add corn kernels and fennel and warm through. Correct seasoning and stir in the cilantro just before serving.

Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced red bell peppers.

Yield: 6 to 8 servings

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