Lemongrass Tomato Corn Soup Recipe

Step 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

Step 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

Step 3: Add basil, oregano, lemongrass and the curry powder and sauté for 10 seconds

Step 4: Add the chopped  tomato and corn, saute for 5 minutes on low flame until the tomatoes become slightly tender

Step 5: Add the vegetable stock and bring the soup to a brisk boil

Step 6: 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

Step 7: Use a hand blender and pulse the soup to make it chunky and creamy

Step 8: Roughly tear the basil leaves and stir it into the soup

Step 9: Check the salt and pepper and adjust to suit your taste

Step 10: Transfer the Lemongrass Tomato Corn Soup into serving bowl and serve hot

Step 11: Serve Lemongrass Tomato Corn Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight dinner appetizer