Corn & Chicken Soup (Asian-esque)

 
1 lb. frozen corn kernels
1 (14oz) can coconut milk
 
2 T vegetable oil
1/2 t red pepper flakes
4 garlic cloves, minced
2 T fresh ginger, minced
 
3 C low-salt chicken broth
 
1 lb. boneless skinless chicken breast OR thighs, cut into 1/2 inch pieces
1-2 zucchini, sliced into rounds and then quartered
1 (11oz) can corn niblets
 
Microwave frozen corn for 1-2 minutes until it is completely defrosted but not hot. Process this corn with the coconut milk on high speed in a blender until it is creamy.

Combine oil, red pepper, garlic and ginger in large pot. Cook, stirring, until fragrant but not browned, 1-3 minutes.

Add broth and corn mixture and simmer over medium-low heat about 15 minutes.

Add chicken, canned corn with liquid and zucchini and cook until chicken is no longer pink (7-15 minutes is my guess.)

Garnish with cilantro and lime wedges.

Julia's Note: This came from the new Cook's Illustrated fatty fat fat sister magazine, Cook's Country. You will have to take my word for how amazingly tasty it is. I added the extra corn and zucchini because we like it that way. We also use a little more chicken. Play with it, it's flexible. Also freezes well although we never seem to have much leftover. Oh, and be careful not to let it boil, the coconut milk is delicate.