Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 1 lemongrass stalk (chopped)
  • 1 fresno chile (seeds removed + chopped)
  • 4 cups low-sodium chicken broth
  • 1 pieces potato (peeled + cubed into small)
  • 4 cups fresh or frozen yellow corn
  • 1 ounce can full fat coconut milk (14)
  • 1/3 cup sweet Thai chili sauce
  • 2 tablespoons butter
  • 8 ounces fontina cheese (shredded)
  • 1/3 cup fresh cilantro + 1/3 cup basil (chopped)
  • 1 small (ripe mango, peeled + diced)
  • fresh cilantro (basil + lime, for serving)
  • 1/2 cup flour
  • 1/2 teaspoon salt + pepper
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • 1 1/3 cups shredded coconut (unsweetened or sweetened)
  • 1 pound shrimp (peeled + deveined)
  • coconut or canola oil (for frying)

Instruction

  • Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).
  • Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.
  • Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).