Makes 4–5 serving and is wheat-free.
This stew is fragrant with Thai flavors of coconut, lime, coriander,
and lemongrass. It is delicious served in a bowl side-by-side with brown
basmati rice, or can be served as a smaller portion with spring rolls,
and a tofu dish.
1/2 tbsp coconut oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 – 3/4 tsp coriander seeds
3/4 - 1 tsp sea salt
1/4 tsp crushed red pepper flakes (or to taste)
1 stalk lemongrass (see note)
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14-oz/400-ml) light coconut milk (may
1 cup red bell pepper, diced
11/2 – 2 tsp lime zest (zest limes before juicing, see below)
2 – 3 tbsp freshly squeezed lime juice
1/3 – 1/2 cup fresh cilantro or Thai basil, chopped
lime wedges (for garnish)
In a large pot on medium heat, add oil, onions, celery, garlic,
ginger, coriander seeds, salt (start with ¾ tsp), and red pepper flakes
and stir to combine. Cover and cook for 5–7 minutes, stirring
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” bulbous portion to
release flavor: 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.
reduce heat to medium-low, cover and cook for 10 minutes. Remove
lemongrass, and with a hand blender, briefly purée soup to make it a
little creamier. Return lemongrass to pot, and stir in remaining 1 cup
corn kernels and red pepper flakes. 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 or basil. Serve with lime wedges.
Your question and comments are welcome