Thai sweet corn soup from Rebar: Modern Food Cookbook (page 125) by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this recipe

  • averythingcooks on August 02, 2020

    This is a really nice bowl of soup. I made the broth as described but had to slightly change the remaining steps as my lemongrass is dried & chopped. It went into a small muslin bag with the lime leaves and the bag was added after the broth went back in. I held back a portion of the corn to add to the pureed soup as I like the contrasting texture the whole kernels provide in the creamy soup. I finished with some extra sambal oelek for more heat and some chopped roasted red peppers for a pop of colour. Lastly I chose to not add the basil because I was really happy with what I had in the pot at this point. This is different AND very good :)

  • lorloff on June 17, 2016

    Delicious soup. I thought the coconut would overpower and it absolutely did not. If you can get it find the sambal oelek it flavors the soup wonderfully. Garlic scrapes were in season so I added a cup to the stock. When the stock was complete I put all but the cobs through a foley food mill to get all I could of the flavor out. I also doubled the Thai basil and added 1/3 cup cilantro to the end. It took some time to make (about 1 1/2 hours) but worth every moment even on a weeknight!

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