Creamy Burmese Corn Soup with Pumpkin and Lemongrass

35 minutes

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Burmese corn soup served with pumpkin and lemongrass in a bowl.
Creamy Burmese Corn Soup with Pumpkin and Lemongrass, a flavorful traditional dish.

3.67 from 3 votes
Asian

About Creamy Burmese Corn Soup with Pumpkin and Lemongrass

Dive into a bowl of sunshine with this vibrant Burmese-style corn soup! It's a symphony of flavors and textures, guaranteed to tantalize your taste buds.
Fresh corn and creamy pumpkin create a rich, comforting base. Aromatic lemongrass, garlic, and a touch of chili paste add layers of warmth and complexity, transporting you straight to Burma.
Simple to make yet deeply satisfying, this soup is perfect as a light meal or a flavorful appetizer. Experience authentic Burmese cuisine with this easy-to-follow recipe!
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Recipe Time & More

Prep15 minutes
Cook20 minutes
Total35 minutes
Calories341 kcal
Serves2
Served AsAppetizerBreakfastSoup
Recipe TasteSaltySavoury

Ingredients
 

Produce

Flavor Base

Seasoning

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Instructions
 

  • Bring a pot of water to a boil. Add the fresh corn kernels and cook until tender, about 5-7 minutes. This blanching process helps to brighten the corn's flavor.
    Corn on the cob with husk partially removed, showcasing yellow kernels.
  • Transfer the cooked corn to a blender or food processor. Blend until a smooth paste forms. Set aside.
  • In a large pot or Dutch oven, heat the sesame seed oil over medium heat. Add the garlic paste and red chili paste. Sauté for about 1 minute, or until fragrant, stirring constantly to prevent burning.
  • Add the mashed pumpkin and bruised lemongrass stalks to the pot. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
    Creamy Burmese Corn Soup with Pumpkin and Lemongrass.
  • Stir in the corn paste and turmeric powder. Cook for another minute, stirring constantly.
  • Pour in the vegetable stock. Bring the soup to a simmer, then reduce heat to low. Simmering gently allows the flavors to deepen and the soup to thicken slightly.
  • Season with salt to taste. Remove the lemongrass stalks before serving.
    Creamy Burmese Corn Soup with Pumpkin and Lemongrass - Plattershare - Recipes, food stories and food lovers
  • Serve the soup hot. Garnish with a sprinkle of fresh cilantro or a dollop of coconut cream, if desired.

Recipe Notes

Expert Tips

  • For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
  • Adjust the spice level to your preference by adding more or less chili powder.
  • If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.

Storage Instructions

  • Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave.

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3.67 from 3 votes

Recipe Nutrition

Calories: 341kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 942mgPotassium: 393mgFiber: 4gSugar: 8gVitamin A: 5665IUVitamin C: 15mgCalcium: 24mgIron: 1mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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3.67 from 3 votes

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