Asian Corn Soup

Ingredients

• 1 teaspoon canola oil 
• 12 sprigs cilantro leaves 
• 4  ears corn 
• 0.6 inch ginger fresh peeled
• 1  garlic clove crushed
• 1  to 2 jalapeño peppers seeded quartered
• 1  to 2 lemongrass stalks fresh smashed coarsely chopped
• 2 tablespoons juice of lime fresh
• 0.3 teaspoon sea salt 
• 2 cups vegetable broth organic (such as Swanson Certified )
• 4 cups water 
• 1 cup onion yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Cut corn kernels from ears of corn; set aside. Reserve cobs.
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion to pan; saut 5 minutes or until tender.
4. Cut each cob into 3 pieces.
5. 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.
6. Add corn kernels, juice, and salt to broth; stir to blend. Return soup to pan; simmer 5 minutes or until hot.
7. Garnish with lime and jalapeo slices, if desired.