Asian Corn and Chicken Soup

Hi,

I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.

2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced

Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.

3 fresh corn on the cobs (or half a bag frozen corn)

Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.

1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock

Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.

1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces

Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.

1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)

Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.

Hugs,
Mameekosan