Sweet Corn And Lemongrass Soup Recipes

HOT AND SOUR SWEETCORN SOUP

Hot and Sour Sweetcorn Soup image

Make and share this Hot and Sour Sweetcorn Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 corn on the cob
1 tablespoon vegetable oil
1 chili pepper, deseeded and sliced
1 shallot, chopped
2 stalks lemongrass, bruised
2 spring onions, sliced
1 red pepper, deseeded and sliced
400 ml coconut milk
850 ml vegetable stock
2 fresh lime leaves (optional)
175 g thread egg noodles
1 lime, juice of
1/4 cup coriander, chopped

Steps:

Slice the kernels from the cob with a sharp knife.
Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
Remove from heat and add the lime juice and coriander. Serve immediately.

Nutrition Facts : Calories 451.2, Fat 27.4, SaturatedFat 20.2, Cholesterol 36.8, Sodium 28.6, Carbohydrate 46.5, Fiber 3.4, Sugar 4.2, Protein 10.1

PUMPKIN, CORN, AND LEMONGRASS SOUP

Pumpkin, Corn, and Lemongrass Soup image

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups-favored Western imports-are the exception. (And any orange-fleshed squash might be called a "pumpkin.") Here, food editor Lillian Chou combines the two and gives them a boost of bracing freshness with lemongrass and cilantro; the result is velvety and light.

Provided by Lillian Chou

Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Vegetarian Low Cal High Fiber Dinner Corn Squash Butternut Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves

Steps:

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

SWEET POTATO AND LEMONGRASS SOUP

Sweet Potato and Lemongrass Soup image

I found this recipe online in an article about a Philadelphia restaurant and tried it out at home. I wasn't overawed by it, but love the flavors, so I decided to play around with it a bit. By the third batch I had hit gold.

Provided by Mirj2338

Categories Yam/Sweet Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 large onion, diced
2 inches piece gingerroot, peeled and minced, I freeze my gingeroot and then grate it on a Microplane, it's the best
1 jalapeno pepper, deseeded and minced
4 garlic cloves, minced (I just smash it with the broad side of a knife)
3 lbs sweet potatoes, peeled and cut into 1/2 inch slices
6 cups water (this makes a thick soup, use 7 cups if you like it thinner)
10 stalks lemongrass, outer dry leaves removed and bulblike base crushed (again, the broad side of a knife works wonderfully here)
7 ounces coconut milk
salt & freshly ground black pepper

Steps:

In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
Add the ginger, jalapeno and garlic and saute 2 minutes more.
Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
Discard the lemongrass stalks. P.
uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
Strain the soup through a fine sieve (I didn't even bother with this step).
Stir in the coconut milk. Season with salt and pepper.

Nutrition Facts : Calories 335.4, Fat 13, SaturatedFat 6.4, Sodium 148.1, Carbohydrate 51.9, Fiber 8, Sugar 12.8, Protein 4.9

SWEET CORN AND LEMONGRASS SOUP

SWEET CORN AND LEMONGRASS SOUP image

Categories Soup/Stew Appetizer High Fiber Corn Winter Drink

Yield 6

Number Of Ingredients 10

Ingredients

4 tbsp sunflower oil
6 sticks lemongrass, finely sliced
1 red chilli, finely sliced
2 cloves garlic, roughly chopped
2 onions, roughly chopped
4 stems celery, roughly diced
1 kg frozen corn kernels
Salt and pepper
200 g creme fraiche
A handful of coriander leaves

Steps:

1. Set a large saucepan over a medium heat. Add the oil and, once hot, stir in the lemongrass and chilli. Fry briskly for one minute, then add the garlic, onions and celery, reduce the heat to low. Fry gently for 10-15 minutes. 2. Add 1 lire of water and bring to the boil. Add the frozen corn and once it returns to the boil, simmer gently for 30 minutes or until the vegetables are very soft. 3. Liquidize the soup and push the mixture through a sieve into a clean saucepan. Season to taste and stir in half the creme fraiche. 4. Divide the soup between six bowls and swirl in a spoonful of creme fraiche and scatter with coriander leaves.

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