Thai Coconut Soup with Corn and Avocado

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a bowl of creamy green soup with corn, diced avocado, and spices

Prep Time:

60 minutes

Number of Servings:

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

Directions

Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
Garnish with avocado and remaining ¹⁄₄ cup of cilantro. Serve.

Nutrition Info:

397 Calories, 8 g Protein, 37 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 8 g Fiber, 29 g Total fat (19 g sat), 1,061 mg Sodium, ★★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, ★★ Vitamin B3 (niacin), Vitamin K, Potassium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc

Thai Coconut Soup with Corn and Avocado

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Ingredients

Directions

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