Thai style cream corn soup

Thai style cream corn soup
Serves 4

½ cup light coconut milk
2 tbs chopped shallots
3 cups of fresh corn, cut corn off cob
1 bouillon cube in 2 cups of hot water to make broth
4 slices peeled fresh ginger (about ¼" thick and 1" diameter)
¼ tsp red curry paste
½ lime, zest of
1 whole stalk of cilantro with root, cleaned well
5 kafir lime leaves, crushed
1 tsp seasoned rice wine vinegar
2 tsp honey (optional)

Begin by adding 4 tablespoons of coconut milk to a pan, simmer on low heat about 1-2 mins or until you smell the coconut milk. Add 2 tablespoons chopped shallots to the pan. The coconut milk should be gently bubbling and will begin to thicken and evaporate. Continue cooking for 2-3 mins stirring occasionally. Then add the remainder of the coconut milk followed by 3 cups of corn kernels, 2 cups of broth, 4 slices of ginger, ¼ teaspoon of red curry paste, zest of lime and 1 whole stalk of cilantro. Next take the 5 kafir lime leaves squeeze them hard into a ball in your hands to activate the oils and add those to the pan. Bring to a boil then reduce heat and simmer for about 8-10 mins.

Carefully remove and discard all ginger pieces, the stalk of cilantro and the lime leaves. Spoon corn into a food processor or blender and reserve the majority of any left over broth. Add 1 tsp of seasoned rice wine vinegar and blend. Slowly add back the reserved broth until it's all gone or until you reach your desired consistency, whichever comes first. The subtle sweetness of this soup greatly depends on the sweetness of the corn you use. If your corn is not very sweet you can add 2 teaspoons of honey at the end while blending the soup together.

Garnish with a cilantro leaf.

*NOTE
For this recipe I like to use Rapunzel vegan vegetable bouillon cubes with sea salt. However I have also made it with chicken bouillon cubes as well and it's equally as delicious. If fresh corn is not in season or you are feeling lazy I see no reason why you couldn't substitute with frozen corn.



Nutritional info, per ¾ cup serving
Calories 187
Calories from fat 24.5
Fat 4.4
Cholesterol 0
Sodium 548
Carbohydrates 37.7
Fiber 3.7
Sugar 7.6
Protein 4.75

W.W. Points 3
The Daily Plate