2ears fresh cornsliced from cob (if not available, use 4 cups frozen corn)
1Tablespoonoil
½medium oniondiced
¼cupcelerydiced
2clovesfresh garlicminced
1Tablespoonsfresh gingerminced
1TablespoonGarden lemon grass stir-in pastein produce by herbs OR 1 stalk fresh lemongrass, sliced (Asian Market)
½teaspoonground cumin
3-4Yukon Gold potatoesskins on, large dice
1cupfresh kalespines removed; torn into bite size pieces
½teaspoonsalt
½teaspoonred pepper flakes
2cupscoconut milkuse cream or lite, depending on fat preference
2cupschicken brothswitch to vegetable broth for vegan recipe
1Roma tomatodiced
¼cupcilantrochopped
¼cupchopped green onionsgreen part only
1lime
Instructions
Cut corn kernels from cobs and set aside (you should have about 1-2 cups).
Heat oil in a large pot over medium-high heat. Add onion and saute 5 minutes. Add celery, garlic, ginger, lemongrass, cumin, sald and red pepper flakes and saute 1 minute.
Pour coconut milk into pot, then chicken broth, potatoes, corn and kale. Stir. Bring mixture to boil, then immediately turn heat to low. Stir, cover pot, and simmer until potatoes are tender, about 20 minutes, stir periodically.
To make soup thicker, take out 1-2 cups soup and blend in blender until smooth. Pour this back into pot. Add tomato and cook one minute. Add cilantro, green onion and lime juice. Stir.
Add salt and pepper to taste. Serve warm.
Notes
This soup is so good I like to double this recipe to have leftovers for a couple of days!