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🍽️ Spicy Corn Soup with Chili

205 kcal · 30 min · 4 servings

Ingredients

• 150 g leek (1 stalk)
• 1 green chili pepper
• 1 clove garlic
• 0.5 small lime
• 30 g ginger (1 piece)
• 285 g corn (can; drained weight)
• 1 tbsp rapeseed oil
• 750 ml classic vegetable broth
• 4 sprigs cilantro
• 2 tbsp soy sauce
• salt
• pepper

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Cut the leek in half lengthwise.
3. 3. Slice the leek halves into thin rings.
4. 4. Wash the chili pepper under running water.
5. 5. Remove the stem end of the chili pepper.
6. 6. Finely chop the chili pepper.
7. 7. Peel the garlic clove.
8. 8. Press the garlic through a garlic press.
9. 9. Wash the lime thoroughly.
10. 10. Slice the lime into thin rounds.
11. 11. Peel the piece of ginger.
12. 12. Grate the ginger finely.
13. 13. Drain the corn in a sieve.
14. 14. Heat the oil in a pot.
15. 15. Sauté the leek rings in the hot oil for one minute.
16. 16. Add the chopped chili to the pot.
17. 17. Add the pressed garlic to the pot.
18. 18. Add the grated ginger to the pot.
19. 19. Add the lime slices to the pot.
20. 20. Sauté the spices briefly.
21. 21. Add the drained corn to the pot.
22. 22. Pour the broth over the corn.
23. 23. Bring the soup to a boil.
24. 24. Simmer the soup over medium heat for four to five minutes.
25. 25. Wash the coriander leaves.
26. 26. Shake the coriander leaves dry.
27. 27. Finely chop the coriander leaves.
28. 28. Season the soup with soy sauce.
29. 29. Season the soup with salt.
30. 30. Season the soup with pepper.
31. 31. Sprinkle the chopped coriander leaves over the finished soup.
32. 32. Serve the soup hot.

Nutrition per serving

• kcal: 205
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 24 g