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Thai Coconut Potato-Corn Chowder

Happy Hump Day! Get ready for some awesome, heart warming soup. I was feeling under the weather on Monday, so a big pot of soup was just what the DR ordered :)

This soup has garlic, ginger AND crushed red pepper flakes in it. It will definitely clean out your sinuses!

I started this soup by sweating ourt some veggies with some coriander. I used onion, garlic, ginger, potatoes, and celery.

Add in a couple of tablespoons of lemongrass. I used the kind that is pre-minced in the tube. It's perfect!

Next, add in 2 cups of frozen corn and your liquids. I used coconut milk and veggie broth.

Puree the soup with your hand blender (or transfer it to your countertop blender), until you have your desired consistency. Then season the soup with salt, pepper, and crushed red pepper.

Next, add in one chopped red bell pepper, along with the rest of your corn. Bring the soup up to a simmer for 10 more minutes and add cilantro and lime juice, if using.


This soup is awesome. It's a little fiery, just the way I like it!


Adapted from Eat, Drink, and Be Vegan

1 cup chopped onion

1 cup chopped celery

1 tbs coconut oil (or other high temp oil)

3 cups frozen corn

1 cup chopped potato

3 cloves garlic, minced

1 tbs fresh ginger

1 can coconut milk

2 cups veggie stock

1 tsp coriander

1/2 tsp red pepper flakes

salt and pepper

1 red bell, chopped

2 tbs lemongrass (optional)

cilantro and lime to garnish

Cook your potato, onion, celery, garlic and ginger in the heated coconut oil over medium heat. Add in 2 cups of corn, the coriander, lemongrass, and the liquids. Bring to a boil and cook until potatoes are soft. Puree with a hand blender until almost smooth. Add in seasonings, remaining corn, and red bell and simmer for 10 more minutes. Garnish with cilantro and lime and serve.

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    Beth Cooks - Journal - Thai Coconut Potato-Corn Chowder
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