CREAMY THAI ZUCCHINI AND CORN SOUP - Tasty Thursday

A good M5 from your Nutrition Plan.

Makes 6 servings

Creamy Thai Zucchini and Corn Soup with Coconut Milk, Kaffir Lime and Lemongrass

Give yourself time to let the soup cool before adding the cilantro and lime; this will keep the flavors fresh and the color bright.

The Stock:

3 stalks lemongrass, chopped into 2-3cm lengths

1 ginger root (about 3cm large) cut into fine slices

10 large kaffir lime leaves, lightly crushed

6 cups water

4 bushy thai basil leaves, plus a few leaves for garnish

The soup:

2 large bunches scallions, white and light green parts only, sliced

4 cobs of corn, peeled or about 2 cans of corn, well rinced.

1 1/2 tablespoons coconut oil

2 small green serrano chiles, halved, seeds and ribs removed, finely chopped

a dash of sea salt

4 zucchini average size, trimmed and chopped

1/2 cup coconut milk, plus a few tablespoons for garnish

half a bunch of cilantro leaves, plus a few leaves for garnish

juice of 1-2 limes

Make the stock:

In a large saucepan, combine the lemongrass, ginger, kaffir lime leaves, and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes. Remove from the heat, add the thai basil leaves, then cover and steep for 10 minutes. Strain the stock, discarding the aromatics and reserving the stock.

Make the soup:

Meanwhile, soak the chopped scallions in cool water, swishing them a few times to dislodge any sandy dirt that can hang out in their crevices.

Meanwhile, prepare the corn. Stand a cob on its end in a shallow, wide bowl, and use a sharp paring knife to slice off the upper half of the kernels. Use the back of the knife to scrape the cob into the bowl as well. Repeat with the remaining cobs. Reserve one third of the kernels to finish the soup. if you are using cans, please rinced it well, to remove any additional sodium from the can.

In a wide soup pot, melt the coconut oil over medium heat. Lift the scallions out of the water with your fingers, shake off excess water, and add to the pot along with the chopped serranos. Cook, stirring frequently, until the scallions are wilted and tender, 5 minutes. Add the zucchinis chopped, the two-thirds corn kernels and scrapings, sea salt, and enough stock to cover the vegetables. Bring the soup to a simmer and cook, partially covered, until the zucchini is tender but still bright green, about 15 minutes.

Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the cilantro and lime). Add the cilantro leaves, and puree with a blender or immersion blender until very smooth. Blend in the coconut milk, and the juice of one lime.

Re-warm the soup gently over a low flame. Ladle into bowls, and top with the remaining corn kernels, a drizzle of coconut milk, and a few cilantro and basil leaves. Serve with additional lime wedges, if you desire.

I like this soup best within the first day or two, but extras will keep for up to a few days in the refrigerator.

Source: http://www.bojongourmet.com/2013/08/creamy-thai-zucchini-and-corn-soup.html

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