Thai Coconut Soup with Corn and Avocado | Erma's Nutrition Center

Ingredients

• 2 garlic cloves, minced
• 3 shallots, minced
• 3 lemongrass stalks, coarsely chopped
• 2 red bird’s eye chilis (remove seeds for less heat)
• 1 cup cilantro, plus additional 1 ⁄ 4 cup for garnish
• 1 (13.5 oz) can coconut milk
• 3 cups low-sodium vegetable stock
• 2 Tbsp Thai fish sauce
• 2 cups corn
• 2 limes
• Salt and freshly ground black pepper
• 1 ripe avocado, peeled and diced