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Thai-Style Grilled Corn Soup/ Spring Rolls And Dipping Sauce

September 6, 2013

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This meal came from cleaning out the vegetable drawer after a busy weekend. Leftover grilled corn, miscellaneous farmstand vegetables and fresh herbs from the garden were all on hand. A quick run to Whole Foods to pick up the wraps and coconut milk……and a fresh, healthy dinner done. This meal hit the spot after two dinners out last weekend. Now… back on the right track!!

Thai-Style Grilled Corn Soup / Spring Rolls and Dipping Sauce        (Soup: adapted from Fine Cooking)

Serves 4

2 medium ears corn, shucked and silks removed

Olive oil, for brushing

Kosher salt and freshly ground black pepper

2 cups lower-salt chicken broth

1 14-oz. can light unsweetened coconut milk

1 tablespoon red curry paste (more to taste)

2 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon finely grated lime zest

2 tablespoons chopped fresh cilantro

Thinly sliced fresh hot red chile, for garnish

Prepare grill. Brush the corn with oil and season with salt and pepper. Grill the corn 8 to 10 minutes. Cut the kernels off the cobs.

In a medium saucepan, whisk together the chicken broth, coconut milk, and curry paste over medium-high heat until simmering, about 2 minutes. Add the corn and simmer, stirring until hot, about 3 minutes.

Off the heat, stir in the lime juice, fish sauce, lime zest, and 1/4 tsp. salt. Serve garnished with the cilantro and chiles.

Dipping Sauce

3 tablespoons  rice wine vinegar
1/4 cup dark tamari soy sauce
1/2 teaspoon sugar
1 scallion, finely chopped
1 teaspoon toasted sesame oil

Spring Rolls

Makes 8-10

Spring roll wrappers

1/2 cup thin rice noodles, prepared as instructed

3 romaine lettuce leaves, sliced thin

5 green onions, sliced thin

1/4 cup fresh herbs (use cilantro, basil or mint)

1/2 cup carrots, grated or julienned

12 small shrimp (optional)

1 tbsp lime juice

1 tbsp soy sauce

1/2 tsp fresh ginger, grated

Toss together all ingredients together except wrappers in large bowl. Submerge spring roll wrapper in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring roll. Serve with dipping sauce.
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One Comment leave one →
  1. September 8, 2013 10:23 am

    This meal looks so fresh and light – perfect for these last days of summer! My mom makes awesome spring rolls…I can never get enough of them!

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