Thai Coconut Corn Stew

AuthorpadminCategoryDifficultyBeginner

This stew is fragrant with Thai flavors of coconut, lime, coriander, and lemongrass. This stew is delicious served in a bowl side-by-side with brown basmati rice.

Yields5 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 ½ tbsp coconut oil
 1 cup onions, diced
 3 medium cloves garlic, minced
 1 tbsp fresh ginger, grated
 ¾ tsp coriander seeds
 ¾ tsp sea salt
 ¼ tsp crushed red pepper flakes
 1 stalk lemongrass
 4 cups frozen corn kernels
 2 cups vegetable stock
 14 oz light coconut milk
 2 tsp red bell pepper, diced
 ½ tsp lime zest
 2 tbsp freshly squeezed lime juice
 ½ cup fresh cilantro or Thai basil, chopped
 lime wedges

1

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.

2

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.

3

Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk.

4

Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil.

5

Once boiling, 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.

6

Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper.

7

Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste).

8

Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Ingredients

 ½ tbsp coconut oil
 1 cup onions, diced
 3 medium cloves garlic, minced
 1 tbsp fresh ginger, grated
 ¾ tsp coriander seeds
 ¾ tsp sea salt
 ¼ tsp crushed red pepper flakes
 1 stalk lemongrass
 4 cups frozen corn kernels
 2 cups vegetable stock
 14 oz light coconut milk
 2 tsp red bell pepper, diced
 ½ tsp lime zest
 2 tbsp freshly squeezed lime juice
 ½ cup fresh cilantro or Thai basil, chopped
 lime wedges

Directions

1

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.

2

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.

3

Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk.

4

Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil.

5

Once boiling, 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.

6

Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper.

7

Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste).

8

Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Thai Coconut Corn Stew
Thai Coconut Corn Stew - Try Vegan Recipes

Thai Coconut Corn Stew

AuthorpadminCategoryDifficultyBeginner

This stew is fragrant with Thai flavors of coconut, lime, coriander, and lemongrass. This stew is delicious served in a bowl side-by-side with brown basmati rice.

Yields5 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 ½ tbsp coconut oil
 1 cup onions, diced
 3 medium cloves garlic, minced
 1 tbsp fresh ginger, grated
 ¾ tsp coriander seeds
 ¾ tsp sea salt
 ¼ tsp crushed red pepper flakes
 1 stalk lemongrass
 4 cups frozen corn kernels
 2 cups vegetable stock
 14 oz light coconut milk
 2 tsp red bell pepper, diced
 ½ tsp lime zest
 2 tbsp freshly squeezed lime juice
 ½ cup fresh cilantro or Thai basil, chopped
 lime wedges

1

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.

2

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.

3

Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk.

4

Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil.

5

Once boiling, 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.

6

Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper.

7

Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste).

8

Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Ingredients

 ½ tbsp coconut oil
 1 cup onions, diced
 3 medium cloves garlic, minced
 1 tbsp fresh ginger, grated
 ¾ tsp coriander seeds
 ¾ tsp sea salt
 ¼ tsp crushed red pepper flakes
 1 stalk lemongrass
 4 cups frozen corn kernels
 2 cups vegetable stock
 14 oz light coconut milk
 2 tsp red bell pepper, diced
 ½ tsp lime zest
 2 tbsp freshly squeezed lime juice
 ½ cup fresh cilantro or Thai basil, chopped
 lime wedges

Directions

1

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.

2

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.

3

Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk.

4

Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil.

5

Once boiling, 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.

6

Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper.

7

Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste).

8

Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Thai Coconut Corn Stew