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Thai Curry Corn and Potato Soup with Coconut Milk
(recipe, Katie Hickey)
If you don't have kaffir lime leaves, substitute the zest of the 2 limes and add a little sugar or agave.
- 3 medium ears of corn (or about 2¼ cups frozen corn)
- 8 cups chicken stock or mixture of chicken stock and water
- 2 stalks lemongrass, bruised/crushed
- 4 to 5 kaffir lime leaves (zest of 2 lime)
- 4 garlic cloves, sliced
- 1 3.0 in piece fresh ginger, sliced into rounds
- 2 Tbsp. Thai green curry paste
- ½ cup brown jasmine rice (optional)
- 1½ cups Yukon gold potatoes, chopped into 1" cubes
- 1 cup green beans or snow peas, trimmed and cut diagonally into ½" strips
- 1 red bell pepper, seeded and chopped (optional- I added this because I had it)
- 2 Tbsp. fish sauce
- fresh juice from 2 limes
- ½ Tbsp. sambal oelek, or to taste
- 1 14.0 oz. can lite coconut milk
- salt and pepper, to taste
- 2 Tbsp. chopped cilantro, plus more for garnish
- 2 Tbsp. chopped Thai basil, plus more for garnish
- shredded cooked chicken, shrimp, or 6 oz. lump crabmeat (optional)
- smoked paprika (to garnish)
- If using fresh corn, cut kernels from cob and set aside. Break up corn cobs and add to large heavy soup pot along with the chicken stock, lemongrass, kaffir lime leaves, garlic, ginger and curry paste and bring to a boil. Reduce heat and simmer, uncovered, until ginger is softened, about 15 minutes. Pout through a mesh strainer to remove solids. Return the stock to the soup pot.
- Bring back to a boil. Add the rice and potatoes. turn down heat and simmer, uncovered, stirring occasionally, until tender, about 30 minutes for the rice. Add the reserved corn kernels (or frozen), green beans or snow peas and red pepper and cook at a bare simmer, uncovered, until just heated through, about 2 minutes.
- Stir in fish sauce, lime juice, coconut milk and the optional meat or fish, if using, and simmer, uncovered, about 2 minutes to blend flavors (and cook the shrimp, if using).
- remove from heat, add herbs and salt and pepper to taste (or fish sauce/chili paste). Place soup in bowls and garnish with more chopped herbs and a pinch of smoked paprika.