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Asian Corn Soup

Randy Mayor; Leigh Anne Ross
Yield 6 servings (serving size: about 1 1/4 cups)
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.

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)

Nutrition 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

How to Make It

  1. Cut corn kernels from ears of corn; set aside. Reserve cobs.

  2. 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.