In a heavy bottom soup pot, heat about two tablespoons of oil. Add in shallots, and sauté until they begin to soften. Then add in garlic, and continue to sauté for another minute, or until fragrant.

Add in vegetable broth/water, and the chopped tomatoes. Bring it to a boil over high heat. While it’s heating, use a wooden spoon to smash some of the tomatoes to extract the flavor.

In a small bowl, combine the kaffir lime, lemongrass, and galangal powders. Add in about one tablespoon of oil and two teaspoons of water. Stir to form into a paste.

Once the tomatoes start to cook down, lower the heat to medium, and stir in the spice paste.

Reduce the heat to medium-low, and add in the bell peppers. Continue to cook for 8-10 minutes. Season with fish sauce, sugar, and lime juice. Stir to combine. The tomatoes should be melded into the soup well at this point. Taste, and adjust any seasonings if necessary. Keep the soup at a low simmer, or turn heat off while you prepare the corn.

Heat the grill to medium. Lightly brush each cob with olive oil, and place on the grill. Grill for 8 -10 minutes, turning every few minutes. Once the corn is light charred and the kernels are tender, set aside to allow to slightly cool.

Give the soup a good stir, and then ladle into serving bowls. Remove the corn kernels from the cobs. Top the soup with the grilled corn, and a generous amount of fresh cilantro. Serve hot, or at room temperature, with a few lime wedges on the side.