Foodie Blogroll

Monday, July 29, 2013

Spicy Thai Corn Soup

Spicy Thai Corn Soup is fantastic way to take advantage of fresh corn. Inspired by a recipe from Beard + Bonnet, this summertime soup only has to simmer for  a few minutes yet it tastes like you’ve been slaving over the stove for hours. Grilled corn, curry paste, and a few Thai ingredients really bump up the flavor of of this amazing soup. You can find the specialty ingredients like lemongrass and Thai basil in the international section of major supermarkets or in Asian markets. I was able to get all of the ingredients for this recipe at my local grocery store.

Spicy Thai Corn Soup
Gluten Free
Serves Four
Click Here for Printable Recipe

spicy thai corn soup

4 large ears of corn, husks removed
2 teaspoons extra virgin olive oil
1 tablespoon fresh ginger root, grated
4 garlic cloves, minced
2 cups vegetable broth
2 cups unsweetened original almond milk ( I used Silk )
1/4 cup lite coconut milk
2 tablespoons + 2 teaspoons Thai Green Curry Paste (Start with just two tablespoons, then add more if desired for a spicier soup)
1 lemongrass stalk, bruised (smash in a few places with the back of your knife)
3 dried kaffir lime leaves
1/2 teaspoon Thai basil
Zest & Juice of 1 Small Lime
1 tablespoon + 1 teaspoons gluten free soy sauce
Salt & Pepper
1/4 cup fresh parsley, chopped
1/4 cup scallions, chopped
4-6 radishes, thinly sliced
4-6 grape tomatoes, sliced

1.  Preheat a grill pan to medium-high heat (I used my beloved Griddler ), then spray with olive oil spray.

2. Spray outside of corn with olive oil spray, then arrange corn side by side on grill pan. Grill corn 8-10 minutes, turning cobs every few minutes, until they are slightly browned on all sides.
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3. Once corn is grilled, stand up corn in a large bowl and use a sharp paring knife to cut off the kernels. Season with salt & pepper, then set aside.
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4. Add olive oil to a large sauce pan and heat to low. Add ginger and garlic and sauté until fragrant, 1-2 minutes.

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5. Stir in vegetable broth, almond milk, coconut milk, curry paste, lemon grass, lime leaves, and Thai basil. Raise heat to medium-high, and bring soup to a low boil, stirring frequently. Reduce heat to low and simmer soup 5 minutes, stirring occasionally.

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5. Stir in corn and continue to simmer soup for 2-3 minutes more, or until corn is heated through.

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6. Remove saucepan from heat and discard lemongrass and lime leaves. Stir in lime zest and juice, then season soup with salt and pepper.

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7. Ladle soup into 4 bowls, top with each bowl with garnishes,  and enjoy!

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Nutrition Information--approximately 205 calories per serving (1/4 of the recipe)

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