Thai coconut and corn soup

Using a sharp knife, cut the kernels from cob corn, then add to a saucepan along with crushed cloves garlic, chopped fresh chilli, piece ginger, grated, and chopped shallots. Fry gently for 5 to 10 minutes, then transfer to a blender and blend.Add to a clean saucepan, along with chicken stock, can coconut milk and seasoning, to taste. Simmer over a low heat for 10 minutes, or until warmed through. Spoon into bowls and serve topped with chopped fresh chives.