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Spicy Fresh Corn and Coconut Soup
Ingredients
  • 5 Ears yellow corn or 5 cups of frozen corn kernels
  • 2 T. olive oil
  • 2 shallots thinly sliced into rings
  • 3 garlic cloves minced
  • 1 1-inch piece ginger (peeled and minced)
  • 1 jalapeno or red chile pepper minced
  • 4-6 red potatoes cut into 1-inch cubes or larger
  • 2 1/2 C. vegetable broth
  • 1 15- ounce can full-fat coconut milk
  • 2 T. fresh lime juice
  • Kosher salt
  • Cilantro leaves sliced pepper, corn kernels to garnish
Instructions
  1. Prepare corn. If you are using fresh corn, cut the kernels off the cobs and put the kernels in a bowl. If you are using frozen corn, defrost.
  2. Heat olive oil in a large soup pot and add sliced shallots, garlic, ginger, and chile and saute. Stir the mixture and saute until the vegetables are fragrant. This will take about 3 to 5 minutes. Add corn kernels to the mixture and continue cooking for about 3 more minutes. You want the corn to begin to soften and to brighten in color.
  3. Add potato chunks and stir. Cook for 1 to 2 more minutes.
  4. Add the vegetable broth and the coconut milk and bring soup to a boil. Reduce the heat to a simmer, cover the soup pot and continue to cook for 8 to 10 minutes until the potatoes are tender all the way through.
  5. Ladle about half of the soup into a blender and blend until smooth. Return the blended soup to the soup pot. Thin with additional vegetable broth if necessary.
  6. Add lime juice and salt to taste. Ladle soup into bowls and garnish.