Corn and Coconut Soup with Ginger and Scallions

配料

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

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

1 quart low-sodium chicken broth OR vegetable broth

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

步骤

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.

备注

Loosely inspired by tom kha gai, or chicken and coconut soup, this recipe features the signature flavors of Thai cooking—salty, spicy, sour and sweet—using readily available pantry ingredients, plus a couple bags of frozen corn kernels (no need to thaw the corn before use). Fish sauce lends saltiness, jalapeño brings the spice and fresh lime juice contributes tartness, while corn and coconut milk add their natural sweetness. We also toss in chunks of potatoes to create a hearty soup that’s a full meal in a bowl.