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.
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, diced into ½-inch cubes
- 13.4 oz sweet corn, drained and rinsed
- 4 tsp vegetable broth concentrate
- 5.5 oz coconut milk
- 1 lime, half juiced, half cut into wedges
- 0.25 oz basil, leaves torn
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Tomato Butter Bean Curry with Spinach & Crispy Garlic Plantains
West African Peanut Stew with Swiss Chard & White Quinoa
Winter Chowder with Root Vegetables & Garlic Toasts
