Chicken and Corn Soup, Asianesque
16 oz bag frozen corn
14 oz can coconut milk
3 c chicken broth
2 T vegetable oil
2 T fresh minced ginger
4 cloves garlic, minced
1/2 t red pepper flakes
1/2 t salt
1 large or 2 small zucchini, cut into thin half moons
2 8 oz cans corn (I like niblets, HO HO HO)
1.25 lbs boneless skinless chicken breast
3 T chopped cilantro
Microwave frozen corn 1 to 2 minutes until it is defrosted but not hot. Combine with coconut milk and blend (I love my immersion blender) until smooth. Set aside.
In a medium stockpot heat oil over medium-high heat. Add zucchini and saute five minutes. Then add garlic, ginger and red pepper flakes and cook for a minute or two. Add corn/coconut mixture and chicken broth. Reduce heat and bring to a simmer. Cook, stirring often, for fifteen minutes. Add chicken breast and continue to cook until chicken is cooked through, about twelve minutes. Turn off heat. Transfer chicken to a cutting board until it is cool enough to handle, then chop fine and return to pot. Add canned corn (liquid and all) and 2 T of chopped cilantro. Gently reheat. Taste for salt and pepper, then serve with lime wedges and remaining cilantro.
Notes: I love this soup. I love all soup but I especially love this soup. Like all good soups it becomes a sum greater than its parts. Try it.