Thai-style milk soup with potatoes and corn

Votes: 2

How to Make - Thai Milk Soup with Potatoes and Corn

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 407, total fat 32 G., saturated fats G., proteins G., carbohydrates G., fiber G., cholesterol mg, sodium mg, sugar G.

Thai-style milk soup with potatoes and corn - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of corn
2 cups diced red-skinned potatoes (about 12 oz.)
1 can (380 g) coconut milk
3/4 cup chopped green onions
2 tbsp grated peeled fresh ginger
4 crushed cloves of garlic
8 black peppercorns
1 cut into three pieces lemongrass stalk (optional)
4 tbsp (60 g) butter
Salt
1 red jalapeño pepper, seeded and finely chopped
8 fresh basil leaves
8 fresh mint leaves
4 radishes, thinly sliced
1/4 cup coarsely chopped fresh cilantro
Juice of 1/2 lime plus lime wedges for garnish
1 tomato, seeded and diced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cut the kernels from the corn cobs. In a saucepan, combine the corn kernels, 1 cup of potatoes, 1/2 cup of green onions, a tablespoon of ginger, garlic, peppercorns, and 5 cups of water. Mash the lemongrass (if using) and add it to the saucepan. Bring to a boil and simmer for 25-30 minutes.
About 10 minutes before the broth is ready, melt the butter in a separate saucepan over medium-high heat. Add the remaining 1 cup of potatoes, season with salt, and sauté until soft, about 5 minutes. Add the remaining tablespoon of ginger and the jalapeño pepper. Cook for 1 minute. Add the corn kernels and cook until the vegetables are tender, 3-4 minutes.

Strain the broth, squeezing out as much liquid as possible, discarding any solids. Pour 2 cups of the strained broth into the potatoes and corn, bring to a boil, cover, and simmer for 10 minutes.

Add coconut milk, basil, and mint, season with salt. Stir until the mixture comes to a gentle simmer. Remove from heat and add the radishes, cilantro, and lime juice. Sprinkle with diced tomato and the remaining 1/4 cup green onions. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Soups / Vegetable soups / Food Network - recipes / Thai cuisine

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