Creamy Thai Corn Soup


Serves 6.

1 large onion, chopped

4 cups vegetable broth (no added-oil variety)

16 oz. frozen corn

1 – 2 Tbs. soy sauce, depending on the saltiness of the broth used

1 Tbs. + 1 tsp. lime juice

1 -3 tsp. red curry paste (e.g. Thai Kitchen Red Curry Paste®), depending on the level of spiciness you like

¾ cup fresh cilantro, chopped

1.         No-oil saute* onions in soup pot until translucent.

2.         Add remaining ingredients and cook on medium heat until soup is completely heated  through.

3.         Puree soup in the pot with an immersion blender or, in small batches in a regular blender.  Always use caution blending hot liquids.

*No-oil saute – sauteing or stir-frying without added fat.

Heat pan or pot over medium or medium-high heat and add chopped onions and/or other vegetables.).  Cook, stirring, until vegetables begin to brown and stick slightly. Add 1 or 2 tablespoons of liquid (water, vegetable broth, wine, etc.) and continue cooking and stirring, adding just enough water to keep vegetables from sticking, to desired doneness.

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