1poundboneless chicken breasts, cut into 1/2-inch pieces (about 2 medium chicken breasts)
1/4teaspoonred pepper flakes
2clovesgarlic, minced
1 1/2Tablespoonsfresh ginger, minced or 2 Tablespoons ginger paste
1cupchicken broth, plus more, if needed, to thin
4cupscorn kernels, fresh, thawed frozen corn or canned corn, drained
400mlcoconut milk, full fat recommended (14 oz.)
3Tablespoonsfresh cilantro, minced, plus more for serving
Juice of 1/4 of a lemon
Salt and pepper, to taste
For serving:
Lemon wedges
Cilantro, chopped
Cooked corn kernels, for garnish
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Instructions
*Be sure to thaw frozen corn ahead, or it will not blend well! If you forgot to thaw it, simply pop it in the microwave briefly until thawed.
Place corn kernels and coconut milk into a blender. Blend well until very smooth. Set aside. *If you don't have a blender, a food processor is another option, as is an immersion blender. Both of these may not process the corn quite as smoothly as the blender.
In a large pot on the stove-top, heat the oil over medium heat. Add the diced chicken and cook, stirring, until it is no longer pink. Add the ginger, red pepper flakes and garlic. Cook, stirring, for about 30-45 seconds.
Add the corn/coconut milk mixture to the pot, along with 1 cup of the chicken broth. Stir to combine and reduce heat under the soup to medium low or whatever level maintains a very gentle simmer. Be sure to simmer the soup gently, as higher heat will cause the coconut milk to break. Simmer the soup for 10-15 minutes, to allow the flavours to blend.
Stir in cilantro and lemon juice. Taste soup and add salt, as needed, to bring together the flavours. Finish with some freshly ground black pepper.
Serve soup warm with additional chopped cilantro, lemon wedges and a sprinkling of cooked corn, for garnish, if you like.
Notes
Be sure to browse the information above this Recipe Card, where you'll find step-by-step photos, which you may find helpful.