1/2 medium yellow onion, diced
2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
1 medium Thai chili pepper, finely chopped, optional
3 tablespoons finely grated lemongrass
4 cups corn kernels (frozen, or fresh from 4 corn cobs)
4 cups chicken or vegetable broth
1 (13.5 ounce) can coconut milk (1 2/3 cup)
Olive oil
Salt
Cilantro, roughly chopped, to serve
Lime wedges, to serve
Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili pepper, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork, 5 to 8 minutes. Remove the lid, stir in the corn, and cook another 2 minutes.
Add the remaining broth and bring to a simmer, then remove from heat. Stir in the coconut milk. Serve warm, garnished with cilantro and lime.
Recipe Notes
- Remember to use gloves while chopping the Thai chili pepper!