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Corn and Lemongrass Soup

Last Thursday, when I got back from my meditation class I was absolutely famished!  I walked straight into the kitchen, and without taking my coat off, I started opening and closing the refrigerator and pantry doors a few times - it's a little salsa dance in sync - you open the refrigerator, then you close it (disappointed), you open the pantry, then you shut it (clueless), then you go back to the refrigerator - one, two, close and open!

Finally, my eyes caught hold of the corn and lemongrass soup which I had bought from Whole Foods.  I love Thai food and was excited when I saw that they had a gluten-free corn soup with lemongrass! Yum! Love that lemongrass!  While it was warming up, I took out the boiled corn cob that I had in the refrigerator and started removing the corn from the cob. I love texture and the extra corn made it taste more homemade. After I added the corn, I noticed on the side of the box a suggestion to serve with noodles!  A light bulb went on in my head, I grabbed the step stool and reached for the bean thread noodles (gluten-free) on the top shelf of my pantry.  I was getting more excited!  Yes!! I quickly cut a roll of the noodles and added it to the soup, along with 3/4 cup of water and let it cook for a few minutes.

You are normally supposed to add chopped green onions (scallions) to corn soup at the end. Whose normal?  The truth is I didn't have any green onions! I found some bok choy (2) that I had picked up at the Farmer's Market on Wednesday and quickly chopped it up and added it to the soup!

By that time, I couldn't stand it any longer, I wanted to eat, so I added approx. 1 tbsp. Tamari (gluten-free soy sauce), along with a little bit of salt and black pepper and topped it off with some Szechuan chili sauce for a little kick! (Tamari or Braggs should be added according to taste.)

I used this recipe for a 1/2 packet of Imagine's Corn and Lemongrass Soup.

Voila!

Simple and quick gluten-free, dairy-free, vegetarian corn soup!


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