• 4servings
  • 70minutes

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Nutrition Info . . .

VitaminsA, B3, C, D, E
MineralsSelenium, Natrium, Fluorine, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ears corn

  2. 2 cups diced red-skinned potatoes (about 12 ounces)

  3. 3/4 cup chopped scallions

  4. 2 tablespoons grated peeled fresh ginger

  5. 4 cloves garlic, smashed

  6. 8 black peppercorns

  7. 1 stalk lemongrass, cut into thirds

  8. 4 tablespoons unsalted butter

  9. Kosher salt

  10. 1 red jalapeno pepper, seeded and minced

  11. 1 13 1/2-ounce can coconut milk

  12. 8 fresh basil leaves

  13. 8 fresh mint leaves

  14. 4 radishes, thinly sliced

  15. 1/4 cup roughly chopped fresh cilantro

  16. Juice of 1/2 lime, plus lime wedges for garnish

  17. 1 tomato, seeded and diced

Instructions Jump to Ingredients ↑

  1. Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.

  2. About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.

  3. Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.

  4. Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg Photograph by Antonis Achilleos


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