Thai Corn Soup

Last Updated on Wednesday, 15 September 2010 10:55 Written by Flax Wednesday, 15 September 2010 10:55

It was the fast of Zom Gedalia and I was looking for a light but filling soup. While normally I would have made a simple orange soup (fry an onion, add some orange vegetables, nutmeg, salt and pepper) I think everyone in my family was a little tired of it. Probably because we had just eaten it for the past three days over Rosh Hashannah. In any case, I needed a new soup. I was looking for something that wouldn’t give us a stomach ache after the fast but would also satisfy some very hungry people.

This Thai soup, is filling enough to be a whole meal if you like and it is very little work as well. It was such a success that I might even make it for after Yom Kippur . It is very important to only add the rice noodles immediately before serving. Otherwise the noodles will absorb all the water and you will be left with sludge!

1 onion, chopped fine
1 inch ginger, sliced into thin slivers
3 cloves garlic, chopped
olive oil
2 liters water
1 can coconut milk
2 cans corn, drained
1 stalk fresh lemongrass or 1 tbsp dried, chopped
2 kaffir lime leaves (if you don’t have you can use bay leaves as well)
1/2 lemon, squeezed
1 red pepper or carrot, thinly sliced (you can use both if you want)
1/4 package thick rice noodles (optional)
1 bunch coriander, chopped
1 bunch basil, chopped
curry powder
hot pepper flakes (optional)

Heat the oil in a a soup pot. Add the onion, garlic and ginger and sautee for 2 minutes.
Add the spices, lemongrass, kaffir lime leaves, lemon-juice, corn, coconut milk and the water and bring to a boil.
Add the rice noodles and simmer for 5 minutes.
Add the red pepper, coriander and the basil and serve immediately.

Note: The rice noodles make the soup into a whole meal. Do not plan on storing the soup if you add the noodles because it turns into sludge. If you want to save the soup, add pre-soaked rice noodles to individual bowls when you are serving.

Note: If you prefer to make it without the noodles and you like a thicker soup, you can puree the mixture before you add the peppers and herbs and you will have a chowder type soup.
Serves 6


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