Asian Corn Soup

Asian Corn Soup
Photo by Randy Mayor

Ingredients

  • Thinly sliced lime (optional)
  • Thinly sliced lime (optional)
  • 2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 teaspoon canola oil
  • 1 teaspoon canola oil
  • 4 cups water
  • + 49 more ingredients
    • 4 cups water
    • 1 garlic clove, crushed
    • 1 garlic clove, crushed
    • 12 sprigs cilantro
    • 12 sprigs cilantro
    • 1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped
    • 1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped
    • 1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped
    • 1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh lime juice
    • 1 cup chopped yellow onion
    • 1 cup chopped yellow onion
    • 5 (1/8-inch-thick) slices peeled fresh ginger
    • 5 (1/8-inch-thick) slices peeled fresh ginger
    • Thinly sliced lime (optional)
    • Thinly sliced lime (optional)
    • 1 garlic clove, crushed
    • 1 garlic clove, crushed
    • 1 cup chopped yellow onion
    • ¼ teaspoon sea salt
    • 4 cups water
    • 1 cup chopped yellow onion
    • ¼ teaspoon sea salt
    • 4 cups water
    • 5 (1/8-inch-thick) slices peeled fresh ginger
    • 1 to 2 jalapeño peppers, seeded and quartered
    • 2 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 teaspoon canola oil
    • 1 to 2 jalapeño peppers, seeded and quartered
    • 2 tablespoons fresh lime juice
    • ¼ teaspoon sea salt
    • 4 ears corn
    • Thinly sliced jalapeño pepper (optional)
    • 4 ears corn
    • 12 sprigs cilantro
    • Thinly sliced jalapeño pepper (optional)
    • 5 (1/8-inch-thick) slices peeled fresh ginger
    • 1 to 2 jalapeño peppers, seeded and quartered
    • 2 cups organic vegetable broth (such as Swanson Certified Organic)
    • 1 teaspoon canola oil
    • 1 to 2 jalapeño peppers, seeded and quartered
    • 2 tablespoons fresh lime juice
    • ¼ teaspoon sea salt
    • 4 ears corn
    • Thinly sliced jalapeño pepper (optional)
    • 4 ears corn
    • 12 sprigs cilantro
    • 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 he...

View full recipe at My Recipes

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