Thai Vegetable Corn Chowder
with Basil & Lime
Panang curry paste, a fragrant, red curry paste from Thailand, is a blend of Makrut lime, galangal, ginger, lemongrass, spices, and red chiles. Coconut milk tempers the heat in this vegetable chowder brimming with corn, potatoes, mushrooms, and red bell peppers, while basil adds freshness.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 shallot, peeled and minced
- 1 oz ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 4 oz cremini mushrooms, trimmed and sliced
- 1 red bell pepper, diced
- 1 tbsp panang curry paste (divided)
- 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes
- 13.4 oz sweet corn, drained and rinsed
- 4 tsp vegetable broth concentrate
- 5.5 oz coconut milk
- 1 lime, half juiced and half cut into wedges
- 0.25 oz basil, leaves torn
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 1 tbsp vegetable oil in large pot over medium heat. Add shallot, ginger, garlic, and a pinch of salt and cook until fragrant, 1 to 2 minutes. Add mushrooms, bell pepper, and just half the curry paste and cook, stirring frequently, until fragrant, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Add more curry paste if you prefer more spice.)
Add potatoes, corn, broth concentrate, coconut milk, and 1½ cups water to pot with aromatics. Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 8 to 10 minutes. (4-serving meal: use 2½ cups water)
Stir in lime juice. Divide Thai vegetable corn chowder between bowls. Top with basil and serve with lime wedges. Enjoy!
SIMILAR RECIPES
Winter Chowder with Root Vegetables & Garlic Toasts
Fig Glazed Sweet Potatoes with Roasted Broccolini & Olive Tapenade
Spicy Thai Coconut Corn Chowder with Fresh Chile & Lime
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
