Thai Coconut Soup with Corn and Avocado
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Prep Time:
60 minutes
Yield:
Serves 4
Ingredients
- 2 garlic cloves, minced
- 3 shallots, minced
- 3 lemongrass stalks, coarsely chopped
- 2 red bird’s eye chilis (remove seeds for less heat)
- 1 cup cilantro, plus additional 1⁄4 cup for garnish
- 1 (13.5 oz) can coconut milk
- 3 cups low-sodium vegetable stock
- 2 Tbsp Thai fish sauce
- 2 cups corn
- 2 limes
- Salt and freshly ground black pepper
- 1 ripe avocado, peeled and diced
Directions
- Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
- Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
- Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
- Garnish with avocado and remaining 1⁄4 cup of cilantro. Serve.
Nutrition Info
397 Calories, 8 g Protein, 37 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 8 g Fiber, 29 g Total fat (19 g sat), 1,061 mg Sodium, ★★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, ★★ Vitamin B3 (niacin), Vitamin K, Potassium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc