Thai style milk soup with potatoes and corn – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 407, total fat 32 g., saturated fat g., protein g., carbohydrates g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: one hour. 10 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ears of corn
- 2 tbsp. diced potato with red peel (approximately 340 gr.)
- 1 can (380 gr.) Coconut milk
- 3/4 Art. chopped green onions
- 2 tbsp. l grated peeled fresh ginger
- 4 crushed cloves of garlic
- 8 peas of black pepper
- 1 cut into three parts the stem of lemongrass (in wish)
- 4 tbsp. l (60 gr.) Butter
- Salt
- 1 peeled and chopped red pepper jalapenos
- 8 fresh basil leaves
- 8 fresh mint leaves
- 4 thinly sliced radishes
- 1/4 Art. coarsely chopped fresh cilantro
- 1/2 lime juice plus lime slices for decoration
- 1 seed-peeled and diced tomato
Recipes with similar ingredients: corn, red potatoes, coconut milk, green onions, ginger root, garlic, pepper jalapenos, radishes, tomatoes, black peppercorns, lemon grass, lime, mint, basil, cilantro
Recipe preparation:
- Cut corn off the ears of corn. Mix grains in a pan corn, 1 cup potatoes, 1/2 tbsp. green onions, a tablespoon ginger, garlic, peppercorns and 5 tbsp. water. Mash Lemon Grass (if using) and also put in a pan. Bring to a boil and cook over low heat for 25-30 minutes.
- In about 10 minutes until the broth is cooked in a separate pan on moderate heat, melt the butter. Put the remaining 1 cup of potatoes, salt and fry until soft, about 5 minutes Add the remaining tablespoon of ginger and pepper jalapenos. Cook a minute. Add the corn grains and cook until soft vegetables, 3-4 minutes
- Strain the broth, squeezing as much liquid as possible, discard hard pieces. Pour in 2 tbsp. strained broth in potatoes with corn, bring to a boil, cover and cook for 10 minutes. Add coconut milk, basil and peppermint, salt. Shuffle until the mixture begins to boil gently. Remove from heat and add radish, cilantro and lime juice. Sprinkle with diced tomato and the remaining 1/4 Art. green onions. Serve with lime wedges.
