To begin making the Lemongrass Tomato Corn Soup Recipe, we will first chop the tomatoes, onion, garlic, basil leaves, lemongrass stalks and set aside.

Heat olive oil in a heavy bottomed pan, add the onions, ginger and garlic and saute on low heat until soft and lightly golden. 

Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds. Add the chopped  tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender. 

Add the vegetable stock and bring the soup to a brisk boil. Once the soup comes to a brisk boil turn the heat to low and simmer on low heat for about 15 minutes until the corn is cooked through.

Use a hand blender and pulse the soup to make it chunky and creamy. Roughly tear the basil leaves and stir it into the soup. Check the salt and pepper and adjust to suit your taste.

Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot.

Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer.