Coconut Chicken Corn Chowder

Ingredients

• 1 tbsp of coconut oil
• 1 cup of frozen corn kernels
• 1 medium onion, chopped
• 4 cloves of garlic, chopped
• 2 tbsp of fresh ginger, peeled and chopped
• 1 ½ tbsp of grated lemongrass (with microplane)
• 1 red Thai chili, chopped
• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 1 tsp of curry powder
• 1 tsp of turmeric
• 1 can of coconut milk (400 ml)
• 6 cups of chicken broth
• 1 lb of yellow potatoes, cut into 1 cm cubes
• 2 Italian tomatoes, chopped
• 2 cups of shredded roasted chicken
• Salt and pepper
• Sriracha to taste

Garnish

• ½ cup of fresh cilantro, chopped
• ½ cup of green onions, chopped
• Fresh lime juice (to taste)
• Drizzle of chili oil

Instructions

1. Grind the cumin and coriander seeds using the Remy Olivier Mortar and Pestle.
2. Heat coconut oil in a large pot from the Remy Olivier Bremen over medium-high heat. Add the onion and sauté for 5 minutes, then add the garlic, ginger, lemongrass, Thai chili, cumin, curry powder, turmeric, and coriander, and sauté for 1 minute longer.
3. Pour in the chicken broth and coconut milk, then add the potatoes and season with salt and pepper to taste.
4. Cover and simmer until the potatoes are tender, about 20 minutes, stirring occasionally. Ladle out about 2 ½ cups of the soup into a blender and blend until smooth.
5. Add the corn back into the pot along with the tomatoes and Sriracha, and cook for 1 minute.
6. Serve the soup in a Ledge Bowl and garnish with fresh coriander, green onion, and a drizzle of chili oil.