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Asian Corn Soup
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If you can't find fresh lemongrass, substitute strips of rind from one-half to one whole lemon. Serve as a side dish with stir-fried tofu and rice. Yield: 6 servings (serving size: about 1 1/4 cups) Ingredients | |
4 ears | corn |
1 teaspoon | canola oil |
1 cup | chopped yellow onion |
4 cups | water |
2 cups | organic vegetable broth, (such as Swanson Certified Organic) |
12 sprigs | cilantro |
5 (1/8-inch-thick) slices peeled fresh ginger 1 to 2 jalapeño peppers, seeded and quartered | |
1 to 2 | fresh lemongrass stalks, including bulb end, smashed and coarsely chopped |
1 | garlic clove, crushed |
2 tablespoons | fresh lime juice |
1/4 teaspoon | sea salt |
Thinly sliced lime, (optional) |
Thinly sliced jalapeño pepper (optional)
Preparation
Cut corn kernels from ears of corn; set aside. Reserve cobs.
Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Cut each cob into 3 pieces. Add cobs, 4 cups water, and next 6 ingredients (through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain broth through a colander into a bowl; discard solids. Add corn kernels, juice, and salt to broth; stir to blend. Return soup to pan; simmer 5 minutes or until hot. Garnish with lime and jalapeño slices, if desired.
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