Asian Corn Soup

• 4 ears corn
• 1 teaspoon canola oil
• 1 cup chopped yellow onion
• 4 cups water
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 12 sprigs cilantro
• 5 (1/8-inch-thick) slices peeled fresh ginger
• 1 to 2 jalapeno peppers, seeded and quartered
• 1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped
• 1 garlic clove, crushed
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt
• Thinly sliced lime (optional)
• Thinly sliced jalapeno pepper (optional)

1. Cut corn kernels from ears of corn; set aside. Reserve cobs.
2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes or until tender. Cut each cob into 3 pieces. Add cobs, 4 cups water, and next 6 ingredients (through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain broth through a colander into a bowl; discard solids. Add corn kernels, juice, and salt to broth; stir to blend. Return soup to pan; simmer 5 minutes or until hot. Garnish with lime and jalapeno slices, if desired.

corn, canola oil, yellow onion, water, vegetable broth, cilantro, fresh ginger, peppers, lemongrass stalks, garlic, lime juice, salt, lime, pepper

Taken from www.myrecipes.com/recipe/asian-corn-soup (may not work)