Aromatic Thai flavors from ginger, lemongrass, chilis, and cilantro infuse this heavenly soup from The Healthspan Solution cookbook.
What you need:
½ teaspoon coriander seeds
1 medium yellow onion, diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons finely chopped lemongrass
3 Thai chiles, deseeded and minced
1 cup diced carrots
1 cup diced red bell pepper
½ cup low-sodium vegetable broth
½ teaspoon crushed red pepper flakes
4 cups frozen corn kernels, thawed, divided
2 cups coconut water
1 cup unsweetened vegan milk
2 cups sliced oyster mushrooms
1 teaspoon low-sodium tamari
¼ cup minced fresh cilantro leaves
¼ cup lime juice
What you do:
- In a large pot over medium heat, lightly toast coriander seeds for 60 seconds. Add onions, garlic, ginger, lemongrass, and chiles. Sauté over medium heat, stirring often, for 3 minutes (if the pan gets too dry, add a small amount of water or broth). Add carrots, bell pepper, and vegetable broth and cook, stirring often, for 5 minutes more.
- Add red pepper flakes, 2 cups corn kernels, coconut water, and milk. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 10 minutes.
- While soup simmers, in a separate medium pan over medium heat, sauté oyster mushrooms with tamari for 3 minutes.
- Using an immersion blender, carefully blend vegetable and milk mixture until smooth and creamy. Stir in remaining 2 cups corn kernels and sautéed oyster mushrooms, and simmer over medium-low heat for 5 minutes more. Stir in cilantro and lime juice. Remove from heat and serve hot.