Thai Coconut Corn Stew

I told you that Eat, Drink & Be Vegan was my new favourite cookbook right? Well this soup is another reason why. I loooooooove corn and I looooooooove corn soup. I love creamed corn, I love corn on the cob, I love those canned baby corn, I love frozen corn, I love corn muffins and corn bread. And I especially love this Thai coconut corn stew. I almost always prefer my soups pureed, as this soup is, and I liked how after pureeing, you add in some extra corn kernels and diced bell pepper for a bit of texture. I thought the soup tasted "Thai" if that makes sense - with the lemongrass (my first time using it!), lime, cilantro, ginger, coriander and coconut milk. This soup is definitely in my top favourite soups ever and possibly top favourite meals? It's so well flavoured. (Oh and I'm showcasing for the first time my new bowl! I've been eyeing this bowl for years and finally bought it.)

If this sounds good, you might also like:
Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
White Bean and Roasted Garlic Soup
Hungarian Mushroom Soup
Middle Eastern Chickpea Soup

Thai Coconut Corn Stew
Adapted from Eat, Drink & Be Vegan

Makes 4-5 servings

1/2 tbsp oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
3/4 tsp coriander seeds
3/4 tsp sea salt
1/4 tsp crushed red pepper flakes
1 stalk lemongrass
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14 oz) light coconut milk
1 red bell pepper, diced
2 tsp lime zest
2 tbsp freshly squeezed lime juice
1/3 - 1/2 cup fresh cilantro, chopped

In a large pot on medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt, and red pepper flakes and stir to combine. Cover and cook for 5-7 minutes, stirring occasionally. Meanwhile, cut off lower yellow bulbous portion of lemongrass,and remove and discard tough outer leaves along with upper portion of stalk. Using a chef's knife, "bruise" the bulbous portion to release flavour: cut a few slits and using pressure of knife, open and bruise stalk. Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes. Remove lemongrass, and with a hand blender, briefly puree soup to make it a little creamier. Return lemongrass to pot, and stir in remaining 1 cup corn kernels and diced red bell pepper. Cover and cook for another 5-6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste). Season with additional salt if desired. Just before serving, stir in cilantro.