Chilled Asian Corn Soup
Print recipe
| Serves | 2-3 |
| Prep time | 20 minutes |
| Meal type | Lunch, Soup, Starter |
| Misc | Serve Cold |
Ingredients
- 4 cups corn, cut from 4 ears of corn (make sure to use the flat side of the knife to get all the starchy juice from the ear)
- 1 heaped teaspoon fresh grated ginger
- 4 teaspoons soy sauce (one TBL plus one tsp)
- 1 teaspoon toasted sesame oil
- 3 scallions (1 reserved for garnish)
- 2 tablespoons cilantro leaves (make sure stems are discarded)
- 1/2-1 cup chicken stock (or other stock)
- 1 medium slice Lime (juiced)
Directions
| Step 1 | |
 Remove corn from cob Pick cilantro leaves from stems Cut scallions into 1" pieces | |
| Step 2 | |
 Combine corn, scallions, ginger, soy sauce, sesame oil, lime juice, cilantro and chicken stock in a blender, Vitamix or food processor, process until you reach a creamy consistency | |
| Step 3 | |
| Taste for seasoning The soup will be bubbly and a bit green Let it chill overnight, and the bubbles will dissipate | |
| Step 4 | |
| To Serve: Slice the remaining scallion into thin slices on a bias ladle the soup into chilled bowls, garnish with scallion and a leaf or two of cilantro | |