Author Notes
There are a couple of ears of fresh corn on the counter and soapy-smelling cilantro growing in the garden. Sounds like we're making soup today. Warm, velvety, sweet yet spicy. "Soup is good food," anytime of the year.
—ChrisandAmy
Ingredients
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1 tablespoon
olive oil
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1
onion, diced
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2
cloves garlic, minced
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1 teaspoon
ground coriander
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2 cups
chicken or vegetable broth
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1
13.5-ounce can light coconut milk
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3
ears fresh corn
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juice of one lime
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kosher salt to taste
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3 tablespoons
sweet chili sauce
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handful fresh cilantro leaves
Directions
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Remove the corn kernels from the cobs and set aside, keeping the cobs.
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Place oil, onions, garlic and coriander in a large pot and heat to medium. Saute until onions are translucent and garlic is fragrant.
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Stir in the broth and coconut milk.
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Add the corn kernels and cobs and bring to a boil. Simmer for 20 minutes, then remove cobs and discard.
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Add the lime juice, salt, and sweet chili sauce.
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Blend to thicken slightly using an immersion blender.
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Ladle into bowls and garnish with cilantro.
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