This soup recipe is a tasty Thai spin on the classic chicken chowder! It's a creamy, lightly sweet, hearty soup that will keep you craving more. It makes the perfect dinner and a delicious lunch if you're lucky enough to have leftovers.
Ready in: 55minutes
4ears fresh yellow corn
2Tbsprefined coconut oil
1medium yellow onion,diced (1 1/2 cups)
1 1/2Tbspminced garlic(4 cloves)
2Tbsppeeled and minced ginger
1 1/2Tbsplemongrass paste(found by the fresh herbs in produce)
1 - 2jalapeños,seeded and minced
2(14 oz) canslite coconut milk
2(14 oz) canscans low-sodium chicken broth
1lbyellow potatoes,diced into cubes about 3/4-inch
Salt and freshly ground black pepper
2medium ripe Roma tomatoes,seeded and diced (1 cup)
2cupsshredded cooked chicken(I used rotisserie chicken)
1/3cupchopped fresh cilantro
1/3cupchopped green onions
1Tbspfresh lime juice,then more to taste
Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs.
Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer.
Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt).
Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more).
Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.