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Health Food - Thai Corn Chowder & Cabbage Salad Part 1

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Ingredients
  Vegetable broth 2 1⁄2 Cup (40 tbs)
  Chopped onion 1 Cup (16 tbs)
  Celery 1 Bunch (100 gm), chopped
  Garlic cloves 3 , crushed
  Fresh ginger 1 Inch, grated or minced
  Coriander seeds 1⁄2 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Pinch salt 1 Large
  Lemongrass stalk 1
  Frozen corn 4 Cup (64 tbs)
  Light coconut milk 1 Can (10 oz)
  Chopped red pepper 1 Cup (16 tbs)
  Lime zest 2 Teaspoon (From 2 Fruit)
  Lime juice 2 Tablespoon (From 2 Fruit)
  Fresh cilantro 1⁄2 Cup (8 tbs)
Directions

Sauté onion, celery, garlic, ginger, coriander, red bell pepper and sea salt in ½ cup of the vegetable broth in a large pot on low-medium heat. Stir to prevent sticking and to combine flavors. Cover and let simmer for about 5 minutes or until vegetables look translucent. Add lemongrass bulbs, 2 cups of the corn, rest of the broth and coconut milk to the pot and bring to a boil. After boiling, reduce heat to low, cover and let cook for 10 minutes. Use immersion blender to blend the mixture (or remove some and blend in a regular blender and return to the pot). Add the other 2 cups of corn and red pepper flakes. Cover and let simmer for 10 more minutes. Add lime zest and lime juice, cilantro and serve.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn, Vegetable
Interest: 
Healthy
Servings: 
4
For all those who prefer only health food yet never compromise on taste, try the novel idea of introducing corn chowder and cabbage salad for dinner. The dish ensures protein and vitamins, all working together towards good health. Eating it is as much enjoyable as preparing it with Chef Kirk Leins.

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