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Spicy Corn and Coconut Soup
Ingredients
  • 5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced into rings
  • 3 garlic cloves, minced
  • 1 (1-inch) piece ginger, peeled and minced
  • 1 serrano chile (or other chile), minced
  • 2 small red potatoes (6 to 8 ounces total), cut into ½-inch cubes
  • 2½ cups vegetable broth (or 2½ cups of hot water whisked with 1½ teaspoons jarred bouillon)
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon lime juice (from ½ lime)
  • Kosher salt, to season
  • Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)
Steps
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