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Spicy Corn And Coconut Soup Recipe
Ingredients
- 5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- 3 garlic cloves, minced
- 1 (1-inch) piece ginger, peeled and minced
- 1 serrano chile (or other chile), minced
- 2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
- 2 ½ cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon lime juice (from 1/2 lime)
- Kosher salt, to season
- Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)
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