Lemongrass Tomato Corn Soup Recipe
Description:
Lemongrass Tomato Corn Soup is a refreshing and flavorful soup where lemongrass is paired with tomatoes and corn, enhancing the taste of the dish. The addition of lemongrass imparts a unique flavor that elevates the overall experience. It’s perfect for rainy days and can be enjoyed as a cozy snack or appetizer.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
- 4 Tomatoes (2 green, 1 red)
- 1 cup Sweet Corn
- 4 cups Vegetable Stock
- 1 Red Onion
- 1-inch piece Ginger
- 2 Garlic Cloves
- 2 tbsp Olive Oil
- 1 tbsp Lemongrass (crushed)
- 1 tsp Oregano
- 1 tsp Black Pepper Powder
- 1 tsp Curry Powder
- 1 sprig Thai Basil leaves
- Salt, to taste
- Black Pepper Powder, to taste
- Butter, to taste
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Instructions:
- Start by chopping the tomatoes, onion, garlic, basil leaves, and lemongrass. Set them aside.
- Heat olive oil in a pan. Add chopped onions, ginger, and garlic, cooking until the onions turn soft and golden.
- Add basil, oregano, lemongrass, and curry powder to the pan. Sauté for 10 seconds to release the flavors.
- Add the chopped tomatoes and sweet corn to the pan, cooking for an additional 5 minutes.
- Pour in the vegetable stock, stir, and bring it to a boil. Once it boils, reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender to blend the mixture well. Add torn basil leaves, and stir them in.
- Season with salt and black pepper to taste, and mix everything together.
- Serve hot. This soup is perfect when paired with whole wheat rosemary focaccia bread for dinner or as an evening snack.
Enjoy the delicious and aromatic Lemongrass Tomato Corn Soup!
