Difficulty: Easy - for beginners
Coconut milk and ginger give this creamy American classic an Asian twist. Simmer the soup gently, as strong heat will cause the coconut milk to break. Serve as first course or a light main course.
1 pound frozen corn kernels
1 (14-ounce) can coconut milk
2 tablespoons vegetable oil
1/2 teaspoon hot red pepper flakes
4 medium cloves garlic , minced
2 tablespoons minced fresh ginger
3 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs or breasts, trimmed of fat and cut into 1/2-inch pieces
3 tablespoons minced fresh cilantro
1 tablespoon lime juice
Lime wedges for serving
1. Place corn in large bowl and microwave on high until completely defrosted but not hot, 1 to 2 minutes. Process corn and coconut milk in blender on high speed until creamy, 1 to 2 minutes. Set aside.
2. Combine oil, pepper flakes, garlic, and ginger in large Dutch oven. Cook, stirring often, over medium heat until fragrant but not browned, 1 to 3 minutes. Add broth and corn mixture and bring to gentle simmer. As soon as soup simmers, reduce heat to medium-low and cook, stirring occasionally, until flavors combine, about 15 minutes. Add chicken and continue cooking until chicken is no longer pink, 7 to 10 minutes. Stir in cilantro and lime juice and season with salt and pepper to taste. Serve with lime wedges.