Thai Coconut Corn Soup with Fresh Cilantro

  • 2 medium onions; small dice
  • 2 ribs of celery; small dice
  • 2 tbsp. vegetable oil
  • 4 cloves fresh garlic; minced
  • 2 tbsp. fresh ginger; peeled and grated or minced
  • 2 red bell peppers; small dice
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 stalk fresh lemon grass; halved lengthwise and smashed
  • ½ tsp. cinnamon
  • ½ tsp. garam masala
  • ¼ tsp. cayenne pepper
  • 2 tbsp. soy sauce
  • 2 medium carrots; peeled and diced small
  • 3 medium potatoes; peeled and diced small
  • 2 quarts homemade stock (chicken or vegetable) or water
  • 1 cup coconut milk
  • 2 tbsp. lime juice
  • 1 tbsp. sugar
  • 2 ears of corn; kernels removed
  • ½ bunch cilantro; washed, dried, and finely chopped
  • ½ cup shredded coconut

In a large stock pot, sauté onions and celery in vegetable oil until tender and translucent, but do not allow to brown. Turn heat on low, and add garlic, ginger, peppers, and other spices. Cook until fragrant, stirring frequently. Once peppers are softened, add soy sauce, carrots, potatoes, and enough water or stock to cover generously. Bring to a boil, then reduce to a simmer. Cook until all vegetables are tender. Add coconut milk, lime juice, sugar and corn. Stir to combine and continue cooking until everything is heated through. Remove lemon grass stalks and discard. Puree about 1/3 of the soup using an immersion or regular blender, working in batches if necessary. Return pureed soup to the pot, and add cilantro and coconut. Taste and adjust seasoning if necessary.

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