Corn And Coconut Soup | Recipe Cloud App

Ingredients

• 4 servings
• 5ears yellow or bicolor corn (or 5 cups frozen corn kernels)
• 2tablespoons olive oil
• 2shallots, thinly sliced into rings
• 3garlic cloves, minced
• 1(1-inch) piece ginger, peeled and minced
• 1serrano chile (or other chile), minced
• 2small red potatoes (6 to 8 ounces total), cut into ½-inch cubes
• 2½cups vegetable broth (or 2½ cups of hot water whisked with 1½ teaspoons jarred bouillon)
• 1(15-ounce) can full-fat coconut milk
• 1tablespoon lime juice (from ½ lime)
• Kosher salt, to season
• Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)