Home

Spicy thai style sweetcorn soup

Calories per serving 130.

ingredients

serves 2.
600 ml (20 fl oz) vegetable stock
1 tablespoon Thai fish sauce
1 fresh red chilli, de-seeded and chopped finely
1 small garlic clove, chopped finely
finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons sherry
1 teaspoon demerara sugar
100 g (3 1/2 oz) canned or frozen sweetcorn
4 spring onions, sliced into long thin strips
1 tablespoon cornflour
1 tablespoon chopped fresh coriander, to garnish

method

1. Place the vegetable stock, fish sauce, chilli, garlic, lime zest, lime juice, sherry and sugar in a large saucepan, and bring to the boil.

2. Reduce the heat and simmer for 5 minutes to allow all the flavours to mingle.

3. Add the sweetcorn and spring onions, and cook until they are heated through.

4. Mix the cornflour with a little cold water to form a paste and add this to the soup, stirring until it thickens.

5. Serve the soup topped with fresh coriander

try this: For a more substantial dish add 100 g (3 1/2 oz) canned white crab meat to this flavour-packed soup. The Points will be 2 per serving.

What did you think?

4 people have helped to review this recipe. Thankyou!

Add a bit of crab and noodle
posted by J @ 12:29PM, 2/07/11
I tried this with crab meat, and added in some noodles to make it more filling and it worked a treat. yum.
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved