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Corn and Coconut Soup with Ginger and Scallions
Loosely inspired by tom kha gai, or chicken and coconut soup, this recipe features the signature flavors of Thai cooking—salty, spicy, sour and sweet—using readily available pantry ingredients, plus a couple bags of frozen corn kernels (no need to thaw the corn before use). Fish sauce lends saltiness, jalapeño brings the spice and fresh lime juice contributes tartness, while corn and coconut milk add their natural sweetness. We also toss in chunks of potatoes to create a hearty soup that’s a full meal in a bowl.
tablespoons grapeseed or other neutral oil
bunch scallions, thinly sliced, white and green parts reserved separately