Asian Corn Soup

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

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Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 18%
  • Fat: 1.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.1g
  • Carbohydrate: 20g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 300mg
  • Calcium: 4mg

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

  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.
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