Asian Corn Soup

Asian Corn Soup Recipe
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.

Yield:

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

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.

Alexandra Jamieson,

The Great American Detox Diet,

Cooking Light

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note