A Thai inspired corn and mushroom soup for an easy and healthy soup. Great as a first course but equally satisfying served as a main course with crusty bread for a light dinner. It's a a recipe that will spice up your week with exotic flavors.
Take the kernels of corn off the cobs with knife. Reserve kernels for later use. Put 4 cups of water in a pot and bring to a boil.
Take the hard outer leaves of the lemongrass off and discard. Use the back of a knife or a mallet and smash the lemongrass to release flavor. Put in the boiling water with the corn cobs and the carrots. Season with red pepper flakes, salt, and pepper. Simmer for 30 minutes.
Take the corn cobs out of broth and discard. Add the mushrooms, onions, red bell pepper, corn kernels, and can of coconut milk. Let the soup simmer for another 10 minutes.
Slice the green onions on a diagonal and throw into soup right before serving. Serve immediately.
Reserve some sliced green onion for garnish, if desired.