Thai Coconut Corn Stew

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

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 occasionally. 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.

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.

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

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.

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Thai Coconut Corn Stew