Sunday, April 23, 2017

Thai Corn and Fish Soup

This is a great soup, quick and simple to make, but with complex flavors.  The original recipe called for crabmeat, but I don't eat shellfish, so I substituted cod, which worked well.  I'm sure it would be good with most any variety of seafood.  I added in the snowpeas for a bit of crunch.  To fill out the meal, I served the soup with home-made artisan bread dinner rolls (with rosemary and kalamata olives).  I will not wait long to make this again!

adapted from Flat Belly Diet Cookbook by Liz Vaccariello

1 16-oz bag frozen corn, thawed
3 c. vegetable broth, divided (I used Better than Bouillon base mixed with water)
1/4 c. canola oil
1 red bell pepper, cut into thin strips and then strips cut in half
1 small jalapeno pepper, seeded and finely chopped
8 scallions, sliced
1 T. fish sauce
3/4 lb. cod, cut into about 3/4" pieces
1/4 cup chopped fresh cilantro
1/4 t. ground red pepper (optional)
handful of fresh snow peas, cut in half (optional)

  1. Place 1-1/2 cups of the corn and 1-1/2 cups of the broth in a food processor or blender. Process until fairly smooth.  Set aside.
  2. Heat the oil in a large pot or Dutch oven over medium-high heat.  Add the red pepper and jalapeno.  Cook, stirring occasionally, for 3 minutes.  Add the scallions and cook for another 3 minutes.
  3. Add the fish sauce, reserved corn-broth mixture, remaining corn, and remaining broth.  Bring to a simmer and then reduce the heat.  Cover and cook for 5 minutes.  
  4. Add the cod, cover and cook another 4 minutes.  Add snow peas (if desired) and cook for 1 minute.  Add cilantro, and ground red pepper (if desired).
355 calories

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