Coconut Corn Dumpling Soup

Ingredients

• ¼ cup raw cashews
• 2½ cups fresh corn kernels or frozen sweet corn
• 3 Tbsp. plant-based butter
• 1 clove garlic, peeled
• ½ cup freeze-dried corn
• ¼ cup thinly sliced green onions
• 1 Tbsp. minced fresh lemongrass
• 1 tsp. minced or thinly sliced red chili
• 2 tsp. sea salt
• Freshly ground black pepper
• 1 1½ packages (12 oz. each) round eggless dumpling skins, about 3½-inch diameter
• 1 Tbsp. cornstarch
• Spray oil for steaming, or cabbage leaves or bamboo leaves
• 1½ to 2 cups Coconut Corn Broth (see sidebar)
• Chili oil, for garnish
• Several small Thai basil leaves or more
• Sliced green onions, for garnish
• 6 large ears corn, preferably organic and in season, shucked
• 3 quarts water
• 1 can (14 oz.) coconut milk or coconut cream
• 1 jalapeño, halved lengthwise (remove seeds for less heat)
• ¼ cup thinly sliced fresh ginger
• ¼ cup garlic cloves (8 to 12 cloves), crushed with the flat of your knife
• 10 fresh mint sprigs, stems and all
• 1 bay leaf
• 1 star anise, optional
• 1 tsp. sea salt
• ½ tsp. ground white pepper
• 1 lime, juiced