Thai Coconut Soup with Corn and Avocado

a bowl of creamy green soup with corn, diced avocado, and spices
This content originally appeared on 
tasteforlife.com

Prep Time

60 minutes

Yield

Serves 4

Ingredients

  • 2 garlic cloves, minced
  • 3 shallots, minced
  • 3 lemongrass stalks, coarsely chopped
  • 2 red bird’s eye chilis (remove seeds for less heat)
  • 1 cup cilantro, plus additional 1⁄4 cup for garnish
  • 1 (13.5 oz) can coconut milk
  • 3 cups low-sodium vegetable stock
  • 2 Tbsp Thai fish sauce
  • 2 cups corn
  • 2 limes
  • Salt and freshly ground black pepper
  • 1 ripe avocado, peeled and diced

Directions

  1. Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
  2. Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
  3. Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
  4. Garnish with avocado and remaining 1⁄4 cup of cilantro. Serve.

Nutrition Info

397 Calories, 8 g Protein, 37 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 8 g Fiber, 29 g Total fat (19 g sat), 1,061 mg Sodium, ★★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, ★★ Vitamin B3 (niacin), Vitamin K, Potassium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc