Lemongrass Tomato Corn Soup Recipe

The Lemongrass Tomato Corn Soup is a flavourful, healthy combination of green and red tomatoes, corn and lemongrass. Give this exotic and refreshing soup a try and you will surely fall in love with it.

Sujata Shukla
Lemongrass Tomato Corn Soup Recipe
189 ratings.

Lemongrass Tomato Corn Soup is a refreshingly soup of green and red tomatoes, matched perfectly by velvety corn and topped off with the heady aroma of lemongrass. Incredibly flavourful and healthy to boot, Lemongrass Tomato Corn Soup is perfect for a rainy day.

It can be served on its own with a nice crusty bread on the side or you can pair it with any meal of your choice. 

Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer.

Other recipes that you can try are:

  1. Light And Healthy Spinach Soup Recipe
  2. Light And Creamy Broccoli Soup Recipe
  3. Potato and Spring Onion Soup Recipe

 

Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep in

15 M

Cooks in

35 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 4 Tomatoes , green
  • 2 Tomatoes , ripen
  • 1 cup Sweet corn , shelled
  • 4 cups Vegetable stock
  • 1 Red onion
  • 1 inch Ginger
  • 2 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemongrass , minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Curry powder
  • 1 sprig Basil leaves
  • Salt and Pepper , to taste
  • Butter , for taste

How to make Lemongrass Tomato Corn Soup Recipe

  1. To begin making the Lemongrass Tomato Corn Soup Recipe, we will first chop the tomatoes, onion, garlic, basil leaves, lemongrass stalks and set aside.

  2. Heat olive oil in a heavy bottomed pan, add the onions, ginger and garlic and saute on low heat until soft and lightly golden. 

  3. Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds. Add the chopped  tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender. 

  4. Add the vegetable stock and bring the soup to a brisk boil. Once the soup comes to a brisk boil turn the heat to low and simmer on low heat for about 15 minutes until the corn is cooked through.

  5. Use a hand blender and pulse the soup to make it chunky and creamy. Roughly tear the basil leaves and stir it into the soup. Check the salt and pepper and adjust to suit your taste.

  6. Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot.

  7. Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer.

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Last Modified On Thursday, 01 August 2019 16:59
     
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