First courses

Corn soup from Thailand

You will want to make this soup almost every week. Corn soup from Thailand it turns out to be very tender and at the same time surprisingly filling. The soup recipe is very simple and allows even beginners in the kitchen to “conquer” themselves.

Corn soup from Thailand – ingredients

  • butter – 50 g.
  • oil – 2 tbsp.
  • onion – 1 pcs.
  • garlic – 2 cloves.
  • hot pepper – 1 pc.
  • ginger root – 4 cm.
  • flour – 2 tbsp.
  • chicken broth – 6-7 cups.
  • lemon – 1 pcs.
  • corn – 500-600 g.
  • coconut milk – 1 can (400 ml).
  • salt, white pepper – to taste.
  • lemongrass – 6 sprigs.

The only ingredient that can cause problems is lemongrass. It is a mandatory ingredient for Thai cuisine. It is practically impossible to completely replace it with something else. But dry lemongrass, which is sometimes called “lemon sorghum” or “lemon grass” is already quite common in supermarkets. If this is also an overwhelming task, then use the peel of one lime. The taste will be slightly different, but still worthy.

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Corn soup from Thailand – recipe

We prepare the ingredients. Finely chop the onion. If desired, you can use shallots. In the same way, finely chop one small hot pepper, having previously removed the seeds and partitions from it.

Finely chop the garlic and fresh ginger root. Remove one wide strip of peel from the lemon – this will be our peel. It is ideal if you grind white pepper immediately before cooking – this way the aroma will be better.

Melt the butter in a saucepan over low heat. It is better if the pan has a thick bottom. We pour oil there.

When the mixture of butter and oil is hot, add onion, garlic, hot pepper and ginger. Sauté for 3–5 minutes over medium heat, stirring constantly.

Add flour, stirring continuously to avoid lumps. After that, pour in the broth.

Crush lemongrass with your hands to “release” the aroma from the herb. Pour corn, lemon zest and lemongrass. Bring to a boil, reduce the heat to a minimum, add salt and cook the soup for 30 minutes. It is better to use frozen corn, but it can also be canned.

After 30 minutes, remove the lemongrass (if you had fresh grass) and a strip of zest. Instead, pour coconut milk, stir and keep the pan on the fire for another 2 minutes so that the soup becomes hot again. Coconut milk can be replaced with 10% fat cream.

Pour into plates and serve. If you have chili oil (an Asian sauce based on oil, spices, sesame and ginger – you can also buy it in Ukrainian supermarkets) – add a few drops to each plate. It will be completely Thai. You can sprinkle chopped parsley or green onions on top.

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