Thai Corn Chowder

Name: Thai Corn Chowder
Ingredients: 2 cups corn (fresh or frozen); 2 cups red potatoes, diced; 12 cup onion, finely diced; 2 tablespoons gingerroot, grated; 1 garlic clove, chopped; 2 cups vegetable broth; 12 teaspoon sea salt; 18 teaspoon crushed red pepper flakes (to taste); 1 tablespoon lemon zest; 1 (15 ounce) can light coconut milk; 10 basil leaves, chopped; 10 mint leaves, chopped; 14 cup cilantro, divided; salt and pepper; 2 limes, halved

15 ingredients

5 steps

Ingredients

2 cups corn (fresh or frozen)
2 cups red potatoes, diced
12 cup onion, finely diced
2 tablespoons gingerroot, grated
1 garlic clove, chopped
2 cups vegetable broth
12 teaspoon sea salt
18 teaspoon crushed red pepper flakes (to taste)
1 tablespoon lemon zest
1 (15 ounce) can light coconut milk
10 basil leaves, chopped
10 mint leaves, chopped
14 cup cilantro, divided
salt and pepper
2 limes, halved

Directions

1

In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
2

Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender.
3

With a potato masher, mash enough of the mixture to create a thicker soup (if you wish).
4

Add the coconut milk, basil, mint, and half of the cilantro and heat through.
5

Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.