Best 2 Sweet Corn And Lemongrass Soup Recipes

**Savor the Exquisite Fusion of Sweet Corn and Lemongrass: A Culinary Journey to Southeast Asian Delights**

Embark on a culinary adventure to Southeast Asia with our tantalizing Sweet Corn and Lemongrass Soup. This symphony of flavors combines the sweetness of corn, the aromatic zest of lemongrass, and a medley of herbs and spices to create a dish that is both comforting and invigorating. This soup is a true celebration of fresh, local ingredients, capturing the essence of Southeast Asian cuisine.

In this article, we present three variations of Sweet Corn and Lemongrass Soup, each boasting unique characteristics that cater to different palates and preferences. The first recipe is a classic rendition, featuring a rich and flavorful broth made from scratch. The second recipe introduces a delightful twist with the addition of coconut milk, lending a creamy and tropical touch. Finally, the third recipe caters to those with dietary restrictions, offering a vegan adaptation that is just as delicious and satisfying.

These Sweet Corn and Lemongrass Soups are versatile and can be enjoyed as a light lunch or dinner, or as a flavorful starter to a larger meal. They are also easily customizable, allowing you to adjust the spiciness and add your favorite vegetables or proteins. With their vibrant colors, aromatic scents, and captivating flavors, these soups are sure to become a staple in your culinary repertoire. So, gather your ingredients, put on your apron, and let's embark on this culinary journey together!

Let's cook with our recipes!

SWEET SUMMER CORN SOUP

Sweet Summer Corn Soup image

Provided by Myra Goodman

Categories Soup/Stew Potato Corn Summer Vegan

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth
6 ears fresh sweet corn
3 tbsp olive oil
2 large yellow onions, medium dice
4 large stalks celery, thinly sliced
2 tbsp fresh thyme, chopped, or 2 tsp dried thyme
1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice
Salt
1/2 tsp paprika
Freshly ground black pepper
Big pinch of cayenne pepper
Big pinch of ground coriander
1 1/2 cups/360 ml plain, unsweetened soymilk
1/2 cup/15 g cup packed chopped fresh flat-leaf parsley
1 red bell pepper for garnishing

Steps:

Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over). You should have about 4 1/2 cups/680 g of kernels. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
Remove the cobs from the stockpot with tongs, and place them on a plate to cool. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, 1/4 tsp pepper, cayenne, and coriander to the pot and simmer, covered, for 25 minutes, stirring occasionally.
Meanwhile, when the cooked cobs are cool enough to handle, take a sturdy knife and scrape down the sides of the cobs to collect the remainder of the kernels. This should yield about 1 cup/150 g of kernel bits.
After the soup has cooked for 25 minutes, stir in the soymilk, corn kernels, and corn kernel bits. Simmer for 3 minutes. Remove 1 qt/960 ml of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.

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

Tips:

To make the most flavorful soup, use fresh lemongrass and sweet corn. If fresh lemongrass is unavailable, you can use 1 tablespoon of dried lemongrass.
If you don't have a blender, you can use an immersion blender to puree the soup.
For a creamier soup, add 1/2 cup of heavy cream or coconut milk before serving.
Garnish the soup with chopped cilantro, green onions, or a squeeze of lime juice before serving.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This sweet corn and lemongrass soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover sweet corn. The soup is flavorful, creamy, and refreshing, and it is sure to be a hit with your family and friends.