Thai Chile Corn Chowder
Ingredients
The chowder
-
2
tablespoons
olive oil
-
2
cloves
garlic
-
1
tablespoon
fresh ginger
-
1
stalk
lemongrass
-
1
piece
fresno chile
-
4
cups
low-sodium chicken broth
-
1
piece
potato
-
4
cups
fresh or frozen yellow corn
-
1
can
full fat coconut milk
-
⅓
cup
sweet Thai chili sauce
-
2
tablespoons
butter
-
8
ounces
fontina cheese
-
⅓
cup
fresh cilantro
-
⅓
cup
basil
-
1
small
ripe mango
The coconut shrimp
-
½
cup
flour
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
eggs
-
¾
cup
panko bread crumbs
-
1⅓
cups
shredded coconut
-
1
pound
shrimp
-
coconut or canola oil for frying
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add minced garlic, grated ginger, chopped lemongrass, and chopped fresno chile; cook until fragrant.
- Pour in chicken broth and add cubed potato; simmer until potato is fork tender.
- Stir in corn, coconut milk, and sweet Thai chili sauce; cook until corn is tender.
- Reduce heat and add butter and shredded fontina cheese; stir until melted and creamy.
- Remove from heat and mix in chopped basil, cilantro, and season with salt and pepper.
- Serve the soup in bowls, garnished with diced mango and coconut shrimp.
- For the coconut shrimp, set up a breading station with flour, beaten eggs, and a mixture of panko and shredded coconut.
- Dip shrimp in flour, then egg, and finally in the coconut mixture.
- Fry shrimp in hot oil until golden and cooked through; drain on paper towels.
- Serve shrimp warm on top of the soup.
Nutrition Facts (estimated)
Servings
4
Calories
1117
Total fat
60g
Total carbohydrates
90g
Total protein
25g
Sodium
800mg
Cholesterol
200mg
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