![]() Ladle soup into bowls and garnish with toppings of your choice. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Stir in onions and ½ teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes. ![]() Now, pour in the vegetable broth and coconut milk. Heat ¼ cup oil in a medium pot over medium-high heat. ![]() Add reserved corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.Īdd potato pieces, and stir to coat, 1 to 2 minutes. Add shallots, garlic, ginger and chilies, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. In a large stockpot over medium heat, heat olive oil. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges, more sliced Serrano chilies, to serve (optional)Ĭut the corn kernels off the cobs and transfer to a bowl. 1 (1-inch) piece ginger, peeled and mincedĢ small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubesĢ ½ cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
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