RCI-SP.002.0214.001
Thai Sweet Corn Soup
Recipe from 'Young Times'.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- 2 unit
- 1 stalk
- 1 unit
- 1 unit
- 1 tablespoon
- ½ cup
- – 6 mushrooms5 unit
- cream-style sweet corn½ cup
- – 3 teaspoons green onions2 unit
- 1 teaspoon
- 1 unit
- 1 teaspoon
- 1 tablespoon
Method
1
Bruise the lemongrass stalk by striking it with the flat side of a knife to release its fragrant oils, then cut it into 2-inch pieces.
2
Slice the ginger, carrots, mushrooms, and spring onion into thin, uniform pieces to ensure even cooking throughout the soup.
3
Heat the oil in a large pot over medium-high heat, then add the bruised lemongrass, ginger, spring onion, and mushrooms, stirring constantly for 2 minutes until fragrant.
2 minutes
4
Pour in the vegetable stock and bring to a rolling boil, then reduce the heat to medium and add the fresh lime leaves.
5
Add the carrots and simmer for 8 minutes until they begin to soften but retain some texture.
8 minutes
6
Stir in the cream-style sweet corn and green chili paste, combining well to distribute the paste evenly throughout the soup.
7
Simmer for an additional 5 minutes to allow the flavors to meld and the corn to heat through completely.
5 minutes
8
Taste the soup and adjust seasoning with salt as needed, then finish with the lemon juice for brightness and acidity.
9
Strain the soup through a fine sieve if a clearer broth is preferred, or leave it as is for a more rustic texture; discard the lemongrass, lime leaves, and ginger solids.
10
Ladle the soup into serving bowls and garnish each portion with sliced green onions and fresh coriander leaves for color, aroma, and traditional presentation.