Tuesday, July 13, 2010

Thai Coconut Corn Stew


I told you that Eat, Drink & Be Vegan was my new favourite cookbook right? Well this soup is another reason why. I loooooooove corn and I looooooooove corn soup. I love creamed corn, I love corn on the cob, I love those canned baby corn, I love frozen corn, I love corn muffins and corn bread. And I especially love this Thai coconut corn stew. I almost always prefer my soups pureed, as this soup is, and I liked how after pureeing, you add in some extra corn kernels and diced bell pepper for a bit of texture. I thought the soup tasted "Thai" if that makes sense - with the lemongrass (my first time using it!), lime, cilantro, ginger, coriander and coconut milk. This soup is definitely in my top favourite soups ever and possibly top favourite meals? It's so well flavoured. (Oh and I'm showcasing for the first time my new bowl! I've been eyeing this bowl for years and finally bought it.)

If this sounds good, you might also like:
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
White Bean and Roasted Garlic Soup
Hungarian Mushroom Soup
Middle Eastern Chickpea Soup

Thai Coconut Corn Stew
Adapted from Eat, Drink & Be Vegan

Makes 4-5 servings

1/2 tbsp oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
3/4 tsp coriander seeds
3/4 tsp sea salt
1/4 tsp crushed red pepper flakes
1 stalk lemongrass
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14 oz) light coconut milk
1 red bell pepper, diced
2 tsp lime zest
2 tbsp freshly squeezed lime juice
1/3 - 1/2 cup fresh cilantro, chopped

In a large pot on medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt, and red pepper flakes and stir to combine. Cover and cook for 5-7 minutes, stirring occasionally. Meanwhile, cut off lower yellow bulbous portion of lemongrass,and remove and discard tough outer leaves along with upper portion of stalk. Using a chef's knife, "bruise" the bulbous portion to release flavour: cut a few slits and using pressure of knife, open and bruise stalk. Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes. Remove lemongrass, and with a hand blender, briefly puree soup to make it a little creamier. Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper. Cover and cook for another 5-6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste). Season with additional salt if desired. Just before serving, stir in cilantro.

21 comments:

smalltownoven said...

Can't WAIT to try this one out! I was sold on the corn itself but add in some Thai flavorings? Sure to be a hit. Your description and photo make me want a bowl in front of me as I type.

Kiersten said...

Yum! I love anything made with corn. I've looked at that recipe before but never felt compelled to make it. After seeing your picture though I've changed my mind!

Johanna GGG said...

your bowl is beautiful - am sure it will be filled with many beautiful soups like this one (can I please join your corn love fest???)

Joanne said...

I have to say, I'm a recent addict of corn soup. And I've always been an addict of Thai flavored anything. So I need to (a) make this. And (b) buy this cookbook. I like to-do lists like these.

wdziedzic said...

This looks so good! I don't have this book yet but I'll have to change that. I love your new bowl! My parents actually just redecorated their bathroom based on the color combination in this same bowl. Too funny!

L-Burt said...

Mmmm this sounds amazing! I definitely need to try it soon. I love corn too!

kickpleat said...

I love corn & I love lemongrass so I'm sure I'd love this soup.

Sarah S. said...

With that glowing recommendation there is no way I can resist this one (or that cookbook). Just need the lemongrass!

Dana said...

I love creamy corn soup, but not the cream. I hate only being able to eat a few bites of soup before I start to feel sick. Coconut milk is another thing all together. How come I never thought of this??

Deborah said...

My mother in law just gave us a bunch of frozen corn - this would be a great way to use it!!

saveur said...

Ooh.. I am totally bookmarking this! I don't cook much Thai but this sounds delicious. :)

lengslog said...

I love corn too!

Xiaolu @ 6 Bittersweets said...

This looks both light and fresh but rich from the coconut. In a word, delicious!

Hannah said...

Another corn lover over here! This has such a different flavor profile than what I tend to lean towards, but it sounds like a delicious way to branch out a bit.

kimberleyblue said...

Oooh, it's gonna be corn season here soon, and this looks like a perfect dish to make for all the corn that I don't end up devouring. So interesting-sounding, can't wait to try it!

Jackie at Phamfatale.com said...

Sounds amazing. I usually make corn chowder when it comes to soup and use heavy cream. Mmm cream but I love the ide of coconut milk instead. I'm sure the aroma of coconut and the squeeze of lime juice makes the perfect dish! Yum!

Natalie... said...

oooh this looks so warming and delicious yummy!

Kevin said...

I like the Thai flavours in this corn soup!

Jennifer said...

I am loving the thai theme to this summery soup!! it looks so good!!

janet @ the taste space said...

I am so glad I was able to convince Rob to make this because it was seriously delicious. So many levels of flavour for such an easy soup! :D

janet @ the taste space said...

And here's my post: http://tastespace.wordpress.com/2011/09/16/thai-coconut-corn-stew/

:)