Sweet Corn, Lemongrass and Turmeric Soup

Sweetcorn lemongrass and tumeric
Laura Edwards
  • Yield: 4 servings


1 medium leek, trimmed, halved, and coarsely chopped
3/4tablespoon coconut oil, melted if solid
3tablespoons Turmeric and Lemongrass Paste (below)
3 1/2 cups corn, freshly removed from 4 to 5 cobs
Salt and pepper
Fresh cilantro, to garnish
For the Turmeric and Lemongrass Paste
2 fresh red bird's eye chiles
4 cloves of garlic peeled
4 stalks of lemongrass, coarsely chopped
1/3cup ginger, coarsely sliced
2 shallots
2 1/2teaspoons turmeric powder
2/3cup fresh coconut (can be found prepared in supermarkets)
1teaspoon shrimp paste


  1. Sauté the leek in ½ tablespoon coconut oil and 1 tablespoon water until softened, about 5 to 7 minutes, stirring occasionally.
  2. Blend all ingredients for the turmeric and lemongrass paste with 4 to 5 tablespoons of water until a paste forms. (This will take a couple of minutes.) Stir in the paste and cook for a couple of minutes.
  3. Add all but ¾ cup of the corn along with 3 ¾ cups water and the cobs for added flavor. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
  4. Heat the broiler to high. Place the reserved corn along with the remaining ¼ tablespoon of coconut oil onto a baking sheet, mix together, and place under the broiler for 5 to 8 minutes. When the corn is starting to char, remove, season, and set aside.
  5. When the soup is ready, let cool a little before removing the cobs, then blend until smooth. Pour through a strainer to achieve a silky smooth soup, season to taste, and serve garnished with the charred corn and some fresh cilantro.

Recipe reprinted with permission from Skinny Soups: 80 Flavour-Packed Recipes of Less Than 300 Calories © 2017 by Kathyrn Bruton, Kyle Books.

Nutritional Info *per serving

  • Calories 114
  • Fat 4.5g
  • Saturated Fat 2g
  • Carbohydrate 11.5g
  • Fiber 3.7g
  • Sugars 3.5g
  • Protein 5g