Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
- 1 T coconut oil
- 1 1/2 cups chopped onions (I used 1 large yellow onion)
- 1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
- 1 red bell pepper, chopped
- 1/2 tsp coarse salt, plus more as needed
- 2 T peeled and grated fresh ginger
- 1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
- 3 cups vegetable or chicken stock
- 3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
- 1 14-oz can unsweetened coconut milk
- 2 T fresh lime juice, from 1/2 of one lime
- 3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
- hot pepper sauce or Chinese chili paste, optional
- chopped fresh basil, cilantro, and/or mint, for garnish, optional
- Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
- Add the onions and hot pepper/cayenne and cook for a couple of minutes.
- Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
- Add the ginger, potatoes, and stock. Cover and bring to a boil.
- Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
- Add the corn, coconut milk, lime juice, and basil and remove from the heat.
- Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
- Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
- Stir the whole vegetables back into the pot.
- Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
- Garnish with lime, fresh basil, cilantro, and/or mint, if desired.
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