THAI CORN AND FISH SOUP
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)
- 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.
- 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.
- 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.
- 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).