Ingredients

The following ingredients have 6 Servings
  • 4 ears fresh yellow corn
  • 2 Tbsp refined coconut oil
  • 1 medium yellow onion, (diced (1 1/2 cups))
  • 1 1/2 Tbsp minced garlic ((4 cloves))
  • 2 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp lemongrass paste ((found by the fresh herbs in produce))
  • 1 - 2 jalapeños, (seeded and minced)
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 2 (14 oz) cans lite coconut milk
  • 2 (14 oz) cans cans low-sodium chicken broth
  • 1 lb yellow potatoes, (diced into cubes about 3/4-inch)
  • Salt and freshly ground black pepper
  • 2 medium ripe Roma tomatoes, (seeded and diced (1 cup))
  • 2 cups shredded cooked chicken ((I used rotisserie chicken))
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onions
  • 1 Tbsp fresh lime juice, (then more to taste)

Instruction

  • Cut corn kernels from cobs and set aside (you should have about 3 1/2 cups), while reserving cobs. 
  • Heat coconut oil in a large pot over medium-high heat. Add in onion and saute 5 minutes then add in garlic, ginger, lemongrass, jalapeños, cumin and coriander and saute 1 minute longer. 
  • Pour in chicken broth, coconut milk, potatoes and season with salt and pepper to taste (you'll need a fair amount of salt). 
  • Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
  • Remove cobs from soup, ladle out about 2 1/2 cups of the soup into a blender and blend until smooth (for a thicker consistency you can blend a little more). 
  • Return blended soup to pot along with tomatoes and cook 1 minute. Add in chicken, cilantro, green onions and lime juice and stir. Serve warm.