Ingredients
- 2 garlic cloves, minced
- 3 shallots, minced
- 3 lemongrass stalks, coarsely chopped
- 2 red bird’s eye chilis (remove seeds for less heat)
- 1 cup cilantro, plus additional 1⁄4 cup for garnish
- 1 (13.5 oz) can coconut milk
- 3 cups low-sodium vegetable stock
- 2 Tbsp Thai fish sauce
- 2 cups corn
- 2 limes
- Salt and freshly ground black pepper
- 1 ripe avocado, peeled and diced
