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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai-Style Soup

4.0

2 tablespoons grapeseed or other neutral oil

1 bunch scallions, thinly sliced, white and green parts reserved separately

2 tablespoons minced fresh ginger

12 ounces russet potatoes, peeled, quartered lengthwise and sliced ¼ inch thick

2 10-ounce bags frozen corn kernels (about 4 cups)

1 quart low-sodium chicken broth OR vegetable broth

1 14-ounce can coconut milk

2 tablespoons fish sauce

2 tablespoons lime juice, plus lime wedges to serve

Optional garnish: Chopped fresh cilantro OR jalapeño chilies, stemmed and sliced OR Sriracha sauce OR a combination

In a large pot over medium, heat the oil until shimmering. Add the scallion whites and ginger; cook, stirring, until fragrant, about 30 seconds.
Add the potatoes, corn, broth and coconut milk. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.
Off heat, stir in the fish sauce, lime juice and scallion greens. Serve with lime wedges.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 70 weeks ago

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