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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
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; 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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