Spicy corn soup recipe

Spicy Corn Soup is a vibrant and comforting dish that combines the sweetness of corn with the bold flavors of ginger, garlic, and chili peppers. This Indo-Chinese-inspired soup is perfect for a chilly evening, offering a delightful blend of textures and tastes. The addition of various vegetables like cauliflower, carrots, and string beans adds a delightful crunch, while the fresh herbs like cilantro and scallions provide a fresh and aromatic flavor. This soup is not just a meal; it’s an experience that will leave you craving for more.

Ingredients:

• 2 tbsp Oil
• 1½ tsp Grated Ginger
• 1½ tsp Minced Garlic
• 1 Fresh Hot Red Chili Pepper, finely chopped
• ¼ cup White part of Scallions, chopped
• ¼ cup Green part of Scallions, chopped
• ¼ cup Chopped Cilantro
• ¾ cup Chopped Carrots
• ¾ cup Chopped String Beans
• ½ cup Chopped Celery
• 1½ cup Finely chopped Cauliflower
• 2 cup Corn Kernel (either fresh or frozen)
• 1¾ cup Corn Kernel to make paste (either fresh or frozen) + ½ cup water
• 5 cup Low Sodium Vegetable Broth or Water
• 2 tbsp Rice Vinegar
• 1 tbsp Dark Soy Sauce
• 1 tbsp Sriracha Sauce
• 1 tsp Sugar
• 3 tsp Salt
• ½ tsp White Pepper Powder
• 3 tbsp Corn Starch
• 3 tbsp Water

Instructions:

1. Heat the Oil and Aromatics: Heat 2 tbsp of oil in a heavy-bottomed deep pot. I like using coated cast iron pots for soup. Once the oil is warm, add grated ginger, minced garlic, chopped fresh hot red chili pepper, and chopped white part of scallions. Mix well and cook on medium heat for 2-3 minutes or until the raw smell of garlic is gone, but do not burn it.

2. Add Vegetables: Add chopped cauliflower, carrots, string beans, and 2 cups of fresh/frozen corn kernel along with 1 tsp of salt. Mix well and cover it. Cook on medium/high heat for 3-5 minutes while stirring a few times in between. Make sure the veggies do not burn; you want to cook them more than halfway through so they still hold their crunch.

3. Add Broth and Spices: Once the veggies are cooked more than halfway through, add vegetable broth or water, dark soy sauce, rice vinegar, sriracha sauce, 1 tsp of sugar, 2 tsp of salt, and ½ tsp of white pepper powder. Mix well and bring it to a boil.

4. Make Corn Paste: Blend 1¾ cup of corn kernel with ½ cup of water to make a smooth paste. Add that to the pot and mix well.

5. Thicken the Soup: Mix well and bring it to a boil. While it is simmering/boiling, mix 3 tbsp of corn starch with 3 tbsp of water to make a smooth corn starch slurry. Add the corn starch slurry to the pot while stirring constantly to avoid any lumps.

6. Simmer and Season: Simmer the soup for 2-3 minutes after adding the corn starch slurry. Taste and adjust the seasoning as needed.

7. Garnish and Serve: Garnish it with chopped green part of scallions and chopped cilantro. If you like more spicy and tangy soup, drizzle some spicy vinegar (mixture of rice vinegar and finely chopped Fresh Hot Red Chili Pepper).

Top Tips:

1. Use Fresh Corn: If possible, use fresh corn for the best flavor and texture.
2. Adjust Spiciness: If you prefer less spicy soup, reduce or omit the chili peppers.
3. Add Tanginess: Drizzle some spicy vinegar for an extra tangy and spicy kick.
4. Blend for Smoothness: If you prefer a smoother soup, blend some of the vegetables before adding them to the pot.
5. Garnish Freshly: Garnish with fresh herbs just before serving for the best flavor.
6. Store Properly: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Variations:

1. Add Protein: Add tofu or tempeh for a protein-rich version.
2. Change Broth: Use chicken broth for a non-vegetarian version or coconut milk for a creamy vegan version.
3. Spicy Level: Adjust the spiciness by adding more or less chili peppers.
4. Herb Variations: Use different herbs like parsley or basil for a different flavor profile.
5. Thickening Agent: Use tapioca starch or arrowroot powder as an alternative thickening agent.

Nutritional Guide:

Additional Nutritional Notes:
This Spicy Corn Soup is a nutrient-rich meal, providing a good amount of fiber from the vegetables and corn. The use of low-sodium vegetable broth keeps the sodium content low, making it a healthier option. The addition of dark soy sauce and sriracha sauce adds a boost of antioxidants and spices, enhancing the overall nutritional value of the dish. This soup is perfect for a quick and satisfying meal that is both flavorful and nutritious.