Thai Coconut Chicken Corn Chowder
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Category
Main Course
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Cusine
Thai
What do you need?
How to make?
Ingredients
4 ears fresh yellow corn
2 Tbsp refined coconut oil
1 medium yellow onion
1 1/2 Tbsp minced garlic
2 Tbsp peeled and minced ginger
1 1/2 Tbsp lemongrass paste
1 - 2 jalapeños
3/4 tsp ground cumin
3/4 tsp ground coriander
2 cans lite coconut milk
2 cans cans low-sodium chicken broth
1 lb yellow potatoes
Salt and freshly ground black pepper
2 medium ripe Roma tomatoes
2 cups shredded cooked chicken
1/3 cup chopped fresh cilantro
1/3 cup chopped green onions
1 Tbsp fresh lime juice
Directions
Cut corn kernels from cobs and set aside , while reserving cobs. Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer. Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste . Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally. Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth . Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.