Asian Corn Soup

Asian Corn SoupRecipe
Randy Mayor; Leigh Anne Ross
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.


6 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 97
Caloriesfromfat 18 %
Fat 1.9 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 3.1 g
Carbohydrate 20 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 300 mg
Calcium 4 mg


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)


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.