Traditional Lemongrass Tomato Corn Soup Recipe Recipe

To begin making the Lemongrass Tomato Corn broth method, we will first chop the tomatoes, bulb veggie, garlic, basil leaves, lemongrass stalks and set aside.bring to temperature olive fat in a heavy bottomed cooking vessel, introduce the onions, ginger and garlic and saute on low bring to temperature until soft and lightly golden. introduce basil, oregano, lemongrass and the curry ground mix and sauté for 10 seconds. introduce the minced  tomato and corn, saute for 5 mins on low flame until the tomatoes become slightly soft. introduce the veggie stock and bring the broth to a brisk heat to boiling point.

Once the broth comes to a brisk heat to boiling point turn the bring to temperature to low and stew on low bring to temperature for about 15 mins until the corn is cooked through.Use a hand blender and pulse the broth to make it chunky and even.

Roughly tear the basil leaves and agitate it into the broth.

Check the table salt and pepper and adjust to suit your salty profile.Transfer the Lemongrass Tomato Corn broth into serving dish and dish up fiery.dish up Lemongrass Tomato Corn broth along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer.