SPICY THAI CORN CHOWDER

KITCHEN  CHARISMA SHAH

INGREDIENTS (SERVES 6-8)

1. 3 sandwich tomatoes (blended)
2. 3 tsp red mirchi (cayenne pepper)
3. 1/2 lime (juice & zest)
4. 1/2 lemon (juice & zest)
5. 3 whole dried red chilies
6. 1 tsp tomato paste
7. 10-15 4" stems from cilantro bunch
8. 1 kaffir lime leaf
9. 3/4 yellow onion (finely chopped)
10. 2 tbs of minced garlic
11. 2 tbs salted butter
12. 2 tbs olive oil
13.  1 1/2 tsp adu marcha (blended thai chilies & ginger: 1 to 1 ratio)
14. 2 cans of coconut milk (full fat)
15. 1 box of angel hair pasta (or rice noodles for GF)
16. 1 1/2 c corn kernels (frozen or fresh)
17. 1/4 tsp freshly ground black pepper
18. salt to taste
19. 1/2 bunch of radishes (finely chopped)
20. 1/2 c of cilantro (finely chopped)

INSTRUCTIONS

1. Cook pasta according to box instructions and set aside.
2. Over medium low heat, sauté garlic until golden brown in the oil and butter.  
3. Add red mirchi/cayenne pepper and toast for 1 minute.
4. Add the onions and sauté until transparent.  
5. Add freshly ground pepper, adu marcha, tomato paste, and dried red chilies.  Stir well.
6. Add the blended tomatoes, lemon zest, lemon juice, lime zest and lime juice.  Bring to a simmer.
7. Add the cilantro stems and coconut milk.  Bring to a simmer.
8. Add the corn and cook until the corn is completely/thouroughly cooked (if using frozen corn then this will take about 3-4 minutes).
9. Add the kaffir lime leaf and let cook until aromatic.  Immediately remove kaffir lime leaf (about 30 seconds).
10. To serve: spoon some noodles and then ladle some soup into a bowl.  Garnish with freshly chopped cilantro, diced radishes and a wedge of lime.  

GLOSSARY OF SPICES CAN BE FOUND HERE