4 cups fresh corn kernels, divided (about 6 large ears, reserve cobs for stock)
4 cups corn cob stock (recipe posted on main page, or sub other vegetable stock)
1 red bell pepper, diced
1 tbsp kaffir lime leaves, chopped (or sub zest of 1 lime)
1 tsp Thai curry paste, red or panang (omit for milder soup)
1/2 cup regular full fat canned coconut milk
Juice of 1 lime
1/3 to 1/2 cup fresh cilantro, chopped
1/2 tbsp oil
Instructions
Heat oil in a large pot. Add onions and saute for about 3 minutes. Stir in celery, carrots, garlic, and ginger. Cover the pot and cook for about 5 minutes, or until onions are translucent, stirring occasionally. Meanwhile, start prepping your lemongrass. Cut off the bulbous portion at the bottom and remove the tough outer leaves. Cut a few slits along the stalk, and bruise the lemongrass by pressing the flat edge of a chefs knife blade down on it. This will open it a bit and release the flavors.
Add the lemongrass to the pot, along with the coriander, salt, crushed red pepper, 3 cups of the corn kernels, and the stock. Increase the heat to bring to a boil. Once boiling, reduce heat to medium low, cover, and cook for 10 minutes.
Remove lemongrass and puree the soup with a hand blender (or in batches in a blender), leaving it a little bit chunky. Return the lemongrass to the pot, along with the remaining corn, diced red bell pepper, curry paste, and lime leaves. Cover and cook for another 5 minutes. Remove the lemongrass, stir in the coconut milk, lime juice, and cilantro, and serve.
I made the corn cob stock a day ahead and refrigerated overnight to cut down on prep time.
Shopping tip, visit a local Asian grocery store for the best prices on coconut milk, lemongrass, thai curry paste, and kaffir lime leaves.
If you like this recipe and want to see more, visit my blog at www.ordinaryvegetarian.com
Originally Submitted
7/28/2010
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