Corn and Coconut Soup with Ginger and Scallions

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 tablespoons grapeseed or other neutral oil

1 bunch scallions, thinly sliced, white and green parts reserved separately

2 tablespoons minced fresh ginger

12 ounces russet potatoes, peeled, quartered lengthwise and sliced ¼ inch thick

2 10-ounce bags frozen corn kernels (about 4 cups)

1 quart low-sodium chicken broth OR vegetable broth

1 14-ounce can coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice, plus lime wedges to serve

Optional garnish: Chopped fresh cilantro OR jalapeño chilies, stemmed and sliced OR Sriracha sauce OR a combination

Instructions

In a large pot over medium, heat the oil until shimmering. Add the scallion whites and ginger; cook, stirring, until fragrant, about 30 seconds. Add the potatoes, corn, broth and coconut milk. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.

Off heat, stir in the fish sauce, lime juice and scallion greens. Serve with lime wedges.