Warms the heart, the belly, and the soul. It doesn’t get any better than this. Easy to make and absolutely delightful to eat.
[recipe servings=4 time=25 Minutes difficulty=medium]
(optional, you can substitute with store-bought or homemade vegetable broth):
4 Ears of Corn, Kernels Removed
2 Garlic Cloves, Gently Smashed
1 Teaspoon Peppercorns
1 – 2 Whole Chile Peppers
2 Carrots, Chopped into 3 pieces
1 Small Onion, Halved
1 Celery Stalk, Chopped into 3 Pieces
1 Inch Fresh Ginger, Peeled
1 Tablespoon Olive Oil
1 Onion, Sliced Thinly
2 Garlic Cloves, Minced
1 Teaspoon Minced Fresh Ginger
2 Medium Sweet Potatoes, Peeled and Diced
(about 8-10 oz)
Salt and Pepper, to Taste
Kernels from 5 Ears of Corn
2 Makrut Lime Leaves (optional)
1 (15-ounce) Can Full-Fat Coconut Milk
2 Cups Corn or Vegetables Stock
1 Teaspoon Fish Sauce
Fresh Cilantro, for Garnish
Red Pepper Flakes, for Garnish
- Add all
ingredients to a large stockpot. Cover with cold water, bring to a boil,
reduce to a simmer and cook for 1 hour. Strain. Extra stock can be frozen
for up to 3 months.
- Heat the
olive oil in a large stockpot over medium heat. When the oil is hot, add
the onions, reduce heat to medium-low cook for about 5 minutes, until
- Add the
garlic and ginger and cook for 1 minute, until fragrant.
- Add the
sweet potatoes, corn kernels (reserving 1 cup raw), makrut lime leaves (if
using), coconut milk, 2 cups of corn or vegetable stock, and fish sauce.
- Bring to a
simmer, reduce heat and simmer until potatoes are fork-tender, 7-10
minutes. Turn off the heat.
- Let the soup
cool slightly and remove makrut lime leaves. Use an immersion blender or a
regular blender to purée the soup to your desired thickness.
- Stir in
reserved corn kernels and lime juice, starting with 1 lime and adding more
to taste. Season with salt and pepper and garnish with cilantro and red
pepper flakes if you like.