Thai-style milk soup with potatoes and corn

soups 501 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

4 cobs of corn 2 tbsp. diced red-skinned potatoes (approx. 340 g) 1 can (380 g) 3/4 cup coconut milk chopped green onions 2 tbsp. l. grated, peeled fresh ginger 4 cloves of garlic, crushed 8 black peppercorns 1 lemongrass stem, chopped into thirds (optional) 4 tbsp. l. (60 g.) Butter Salt 1 seeded and chopped red jalapeno peppers 8 fresh basil leaves 8 fresh mint leaves 4 radishes, cut into thin slices 1/4 tbsp. coarsely chopped fresh cilantro 1/2 lime juice plus lime slices for garnish 1 seeded and diced tomato

Trim the kernels off the corn cobs. In a saucepan, combine corn kernels, 1 cup potatoes, 1/2 tbsp. green onions, a tablespoon of ginger, garlic, peppercorns and 5 tbsp. water. Mash the lemongrass (if using) and add to the pot as well. Bring to a boil and simmer over low heat for 25-30 minutes.
In about 10 min. Melt the butter in a separate saucepan over medium-high heat until the broth is done. Add the remaining 1 cup potatoes, salt and brown until soft, about 5 minutes. Add the remaining tablespoon of ginger and jalapeno peppers. Cook for a minute. Add corn kernels and cook until vegetables are soft, 3-4 minutes.
Strain the broth, squeezing out as much liquid as possible, discard the solid pieces. Pour in 2 tbsp. strained broth in potatoes with corn, bring to a boil, cover and cook for 10 minutes.
Add coconut milk, basil and mint and season with salt. Stir until the mixture starts to simmer. Remove from heat and add radishes, cilantro and lime juice. Sprinkle with the diced tomato and the remaining 1/4 cup. green onions. Serve with lime wedges.

Thai-style milk soup with potatoes and corn

4 cobs of corn 2 tbsp. diced red-skinned potatoes (approx. 340 g) 1 can (380 g) 3/4 cup coconut milk chopped green onions 2 tbsp. l. grated, peeled fresh ginger 4 cloves of garlic, crushed 8 black peppercorns 1 lemongrass stem, chopped into thirds (optional) 4 tbsp. l. (60 g.) Butter Salt 1 seeded and chopped red jalapeno peppers 8 fresh basil leaves 8 fresh mint leaves 4 radishes, cut into thin slices 1/4 tbsp. coarsely chopped fresh cilantro 1/2 lime juice plus lime slices for garnish 1 seeded and diced tomato

Trim the kernels off the corn cobs. In a saucepan, combine corn kernels, 1 cup potatoes, 1/2 tbsp. green onions, a tablespoon of ginger, garlic, peppercorns and 5 tbsp. water. Mash the lemongrass (if using) and add to the pot as well. Bring to a boil and simmer over low heat for 25-30 minutes.
In about 10 min. Melt the butter in a separate saucepan over medium-high heat until the broth is done. Add the remaining 1 cup potatoes, salt and brown until soft, about 5 minutes. Add the remaining tablespoon of ginger and jalapeno peppers. Cook for a minute. Add corn kernels and cook until vegetables are soft, 3-4 minutes.
Strain the broth, squeezing out as much liquid as possible, discard the solid pieces. Pour in 2 tbsp. strained broth in potatoes with corn, bring to a boil, cover and cook for 10 minutes.
Add coconut milk, basil and mint and season with salt. Stir until the mixture starts to simmer. Remove from heat and add radishes, cilantro and lime juice. Sprinkle with the diced tomato and the remaining 1/4 cup. green onions. Serve with lime wedges.