Spinach Soup with Sweet Corn Recipe |
Ingredients: |
125 g fresh or defrosted sweet corn kernels 300 g English spinach, washed and coarsely chopped 3 cups chicken stock 3 shallots, peeled and thinly sliced ½ in sliced galangal, lightly bruised 2 cloves garlic, crushed and minced ¼ teaspoon turmeric powder 1 fresh or dried salam leaf (Indonesian bay leaf) 1 teaspoon finely minced palm sugar Salt to taste |
Method: Put the stock, shallots, galangal, garlic, turmeric, daun salam, and sugar in a saucepan and bring to the boil. Cover and simmer 5 minutes, then add the sweet corn, and simmer the pan partically covered until the corn is tender, 7 to 8 minutes. Add the spinach and simmer until it is tender. Add salt to taste and serve hot with rice and other dishes. |
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