Name: Corn and Chicken Soup with Coconut Milk and Ginger
Yield: Serves 4 to 6
Ingredients: 1 pound frozen corn kernels; 1 (14-ounce) can coconut milk; 2 tablespoons vegetable oil; 1/2 teaspoon hot red pepper flakes; 4 medium cloves garlic, minced; 2 tablespoons minced fresh ginger; 3 cups low-sodium chicken broth; 1 pound boneless, skinless chicken thighs or breasts, trimmed of fat and cut into 1/2-inch pieces; 3 tablespoons minced fresh cilantro; 1 tablespoon lime juice; Salt and pepper; Lime wedges for serving

Why This Recipe Works

Our corn and chicken soup boasts a creamy base and a comforting warmth and is easily and quickly prepared using basic supermarket ingredients. Corn and coconut milk blended together until smooth and creamy form a rich base for the soup. We sautéed red pepper flakes, garlic, and ginger together briefly to lend the soup a spicy, deep flavor. Poaching skinless pieces of either breast or thigh meat directly in the soup helped minimize cleanup. We finished the soup with cilantro and lime juice for a bright and acidic touch.

Before You Begin

Simmer the soup gently, as strong heat will cause the coconut milk to break. Serve as a first course or a light main course.

Instructions

Place corn in large bowl and microwave on high until completely defrosted but not hot, 1 to 2 minutes. Process corn and coconut milk in blender on high speed until creamy, 1 to 2 minutes. Set aside.

Combine oil, pepper flakes, garlic, and ginger in large Dutch oven. Cook, stirring often, over medium heat until fragrant but not browned, 1 to 3 minutes. Add broth and corn mixture and bring to gentle simmer. As soon as soup simmers, reduce heat to medium-low and cook, stirring occasionally, until flavors combine, about 15 minutes. Add chicken and continue cooking until chicken is no longer pink, 7 to 10 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.