Asian Corn and Chicken Soup

Of course fall means soup, and I've found another delicious, yet easy one. I've made it twice, but since I'm not quite sure about quantities here, it turned out slightly different both times. The first time it was much thicker (I think I added more corn that time and used coconut milk packets instead of the cans) and the second time it was more brothy. I liked the consistency of the first time more, but can't tell you how to duplicate it. Either way, it was delicious!

Asian Corn and Chicken Soup (via cooks country)
serves 4-6

1 lb. frozen corn
1 (14oz) can coconut milk
2 Tbs. vegetable oil
1/2 tsp. hot red pepper flakes
4 medium cloves garlic, minced
2 Tbs. minced fresh ginger
3 cups low-sodium chicken broth
1 lb. boneless, skinless chicken thighs/breasts cut into 1/2 inch pieces
3 Tbs. minced fresh cilantro
1 Tbs. lime juice

Place corn in large bowl and microwave on high until completely defrosted but not hot (1-2 min.). Process corn and coconut milk in blender on high speed until creamy. Set aside.

Combine oil, pepper flakes, garlic and ginger in large dutch oven. Cook, stirring often, over medium heat until fragrant but not browned (1-3 min.). Add broth and corn mixture and bring to gentle simmer. As soon as soup simmers, reduce heat to medium-low and cook, stirring occasionally until flavors combine (about 15 min.).

Add chicken and continue cooking until chicken is no longer pink (7-10 min).

Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.


Enjoy!