Coconut Corn Chowder
Prep time
Total time
Serves: 4
Ingredients
Soup:
- 3 cups corn (fresh or frozen)
- 1 can coconut milk
- ¼ cup red onion, chopped
- 1 red bell pepper, chopped
- 1-2 drops lemongrass essential oil (see notes for alternative)
- 2 cups vegetable broth
- 1 Tbsp. red curry paste
- ¼ tsp. paprika
Toppings:
- ¼ cup peanuts
- 1 avocado
- shredded carrots or sprouts
- sriracha hot sauce (optional)
Instructions
- In a large sauce pan, add chopped onion and pepper and lightly sauté with a little bit of vegetable broth.
- After about 3-5 minutes, add corn, coconut milk, vegetable broth, curry and paprika.
- Bring to a boil, then turn down, cover and simmer for 20 minutes.
- Then place soup into blender, purée half of the soup and then do the other half.
- Add essential oils to the puréed soup and stir well.
- Serve hot with desired toppings.
Notes
*To use fresh lemongrass, follow these instructions:
1 - Chop off the ends of the lemongrass, and peel off the outer layers of skin until you reach the more fleshy layers inside.
2 - Finely chop the lemongrass into rounds, working from the bottom up, and stopping when you get ⅔ of the way up.
3 - Place these rounds into a food processor and pulse until fine
4 - Use this in place of essential oils, but make sure to to add in with the rest of the soup ingredients so it has time to cook and soften up.
1 - Chop off the ends of the lemongrass, and peel off the outer layers of skin until you reach the more fleshy layers inside.
2 - Finely chop the lemongrass into rounds, working from the bottom up, and stopping when you get ⅔ of the way up.
3 - Place these rounds into a food processor and pulse until fine
4 - Use this in place of essential oils, but make sure to to add in with the rest of the soup ingredients so it has time to cook and soften up.
