Peel and finely chop the onion.
Peel and mince/grate the garlic and ginger.
Finely chop the red chilli (if you want to reduce the heat remove the seeds and membrane).
Heat the oil in a large pan over a low heat.
Add the onion, garlic, ginger, chilli and salt. Then fry for 3-4 minutes until everything has softened but not coloured.
Add the turmeric and vegetable stock and bring to a simmer.
Add the potatoes and simmer for 15 minutes.
Cut the baby sweetcorn into 3 pieces and add them into the soup. Cook for a further 5 minutes.
Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.
Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.
