CookEat Recipe
Sweetcorn and Cabbage Rice Soup
Sweetcorn, cabbage, carrot and rice simmer in a lemongrass-infused onion broth. Roasted peanuts top each bowl.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Use sweetcorn kernels; shred cabbage, dice carrot into 1 cm cubes and chop onion and plain roasted shelled peanuts. Trim and bruise 30 g fresh lemongrass and tie in a muslin bag.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion, carrot and cabbage for 5 minutes. Add rice, sweetcorn, lemongrass bag and 1400 ml water once. Bring to a boil, partially cover and simmer gently for 20–25 minutes until rice and carrot are tender.
Step 3
Remove and discard the lemongrass bag. Divide into four bowls and sprinkle with peanuts; do not eat the fibrous stalks.
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Cooked 3 times