Corn and Chicken Soup with Coconut Milk and Ginger

Name: Corn and Chicken Soup with Coconut Milk and Ginger
Yield: Serves 4 to 6
Ingredients: 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; , Salt and pepper; , Lime wedges for serving

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Appears in Cook's Country April/May 2005

Coconut milk and ginger give this already creamy American classic a satisfyingly warm and hearty twist.

SERVES4 to 6

Corn and Chicken Soup with Coconut Milk and Ginger

WHY THIS RECIPE WORKS

Our corn and chicken soup boasts a creamy base and a comforting warmth and is easily and quickly prepared using basic supermarket ingredients. Corn and coconut milk blended together until smooth and creamy form a rich base for the soup. We ...

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