Thai Coconut Soup with Corn and Avocado
This spicy and savory Asian-inspired soup has a complex flavor with notes of sweet and sour.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
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
- freshly ground black pepper
- 1 ripe avocado, peeled and diced
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