Ingredients
4earsyellow corn,fresh
2tbspcoconut oil,refined
1yellow onion,medium, diced, about 1½ cups
1½tbspgarlic,minced, about 4 cloves
2tbspginger,peeled and minced
1½tbsplemongrass paste
2jalapeños,seeded and minced
¾tspground cumin
¾tspground coriander
2canscoconut milk,lite, 14 oz each
2canschicken broth,low-sodium, 14 oz each
1lbyellow potatoes,diced into cubes about ¾-inch thick
salt
black pepper,freshly ground
2Roma tomatoes,medium, ripe, seeded and diced, about 1 cup
2cupschicken,cooked and shredded
⅓cupcilantro,fresh, chopped
⅓cupgreen onions,chopped
1tbsplime juice,fresh, plus more to taste
Preparation
Cut corn kernels from cobs, giving about 3½ cups. Set aside while reserving cobs.
Heat coconut oil in a large pot over medium-high heat. Add in onion and saute for 5 minutes. Then, add in garlic, ginger, lemongrass, jalapeños, cumin, and coriander and saute for 1 minute longer.
Pour in chicken broth, coconut milk, and potatoes, then season with salt and pepper to taste.
Add in corn and cobs and bring mixture just to a light boil, then reduce heat to medium-low and cover and simmer until potatoes are tender about 20 minutes, stirring occasionally.
Remove cobs from soup, ladle out about 2½ cups of the soup into a blender and blend until smooth.
Return blended soup to pot along with tomatoes and cook for 1 minute. Add in chicken, cilantro, green onions, and lime juice and stir.
Serve warm and enjoy.
