Charred Corn and Coconut Lemongrass Soup

Ingredients

• corn kernels4 cups
• onion, diced1 medium
• garlic, minced3 cloves
• lemongrass stalk, bruised1
• vegetable broth3 cups
• coconut milk1 can (13.5 oz)
• lime zest and juice1 lime
• fish sauce1 tbsp
• neutral oil1 tbsp
• cilantro, chopped1/2 cup
• red chili, thinly sliced1
• saltto taste

Method

1. 1Heat the oil in a pot and cook the onion until translucent and lightly golden.
2. 2Add the garlic and corn, then cook until some kernels pick up char and deep color.
3. 3Pour in the broth, coconut milk, lemongrass, and fish sauce, then simmer gently for 15 minutes.
4. 4Remove the lemongrass and blend about half the soup for a creamy base while leaving some texture.
5. 5Stir in lime zest, lime juice, and salt to taste.
6. 6Ladle into bowls and finish with cilantro and sliced chili.

Tips

• Char a portion of the corn well for a more complex, roasted flavor.
• For a vegetarian version, replace fish sauce with a little extra salt and a splash of soy sauce.

Nutrition