This Creamy Thai Corn Soup will taste familiar, but with a hint of the exotic. You’ll just think “yum.”
Creamy Thai Corn Soup
Yield : about 9 cups
Ingredients
- 1/2 medium - onion, diced
- 4 medium cloves - garlic, minced or pressed
- 2 small stalks - lemongrass, minced (about 0.2 ounces)
- 1 1-inch piece - fresh ginger root, finely grated
- 3 cups - water
- 3 cups - soy milk, plain and unsweetened
- 4 cups - corn kernels, fresh or frozen
- 2 Tbs - tamari soy sauce
- 1 Tbs - lime juice
- 2 Tbs - brown sugar (packed)
- 1/4 cup - chopped cilantro (optional)
- 1/2 tsp - coconut extract (optional)
Instructions
- In a large sauce pot over medium heat, sauté the onion, garlic, lemongrass, and ginger until the onion is tender. Add a little water as needed to prevent sticking.
- Stir in the remaining ingredients, except the cilantro and coconut extract. Cook for about 15 minutes until hot.
- Use an immersion blender to purée the soup to your desired creaminess (only a few seconds for my taste).
- If using, stir in the cilantro and coconut extract. Salt to taste.
Tips
You can substitute the soy milk and coconut extract with an equal measure of coconut milk if you prefer. I use the soy milk plus the extract so that hubby Tim can enjoy his meal without coconut flavor, and Dad and I can enjoys ours with it. To do this I simply add a drop of coconut extract to my and my dad's individual bowls, and everyone is happy.
Nutrition Information
Nutrition (per serving): 260 calories, 69% calories from carbohydrates, 17% calories from protein, 14% calories from fat, 7.1g fiber.
(No Ratings Yet)
Loading...