Asian Corn Soup

Name: Asian Corn Soup
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 jalapeno 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 jalapeno pepper (optional)

14 ingredients

2 steps

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 jalapeno 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 jalapeno pepper (optional)

Directions

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; saute 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 jalapeno slices, if desired.