Tuesday, May 29, 2007

Thai Coconut Corn Stew

Finished testing this soup just before submitting the Eat, Drink and Be Vegan manuscript.

This Thai Coconut Corn Stew is so fragrant, and when cooking fills your kitchen with the aromatics of lemongrass, coriander seeds, ginger, and garlic. It's a little spicy, but not overly so. Rather than being intense with heat, it's intense with flavor!

It can be served as a main course, but also makes an elegant starter soup. I say elegant, but that's only because the flavors are beautiful and it looks so pretty. It's not elaborate or challenging in prep time or work. In fact, it's requires no more prep than most other soups.

You'll love this one, particularly if you enjoy those fresh flavors of lemongrass, coriander, ginger and garlic, all set against a creamy sweet corn and coconut background that isn't heavy or rich, but delicate and well balanced.

Everyday Dish update: Also wanted to let you know that the Everyday Dish dvd was reviewed by Bob and Jenna on the Vegan Freaks #71 podcast (the newer podcast #72 is now up, but their review is on #71). Go have a listen (and remember, these podcasts are for adult ears). :)

9 comments:

maybepigscanfly said...

This stew is beautiful. And after visiting SE Asia I am in love with lemongrass. Mixed with ginger and garlic- I'm in heaven. Thanks for the link to the dvd reviews!

-Teresa

hyphen_helena said...

Mmm that looks good! I have 3 cans of coconut milk in the cupboard but I've never used coconut milk in anything before. I need to get on that. I'm thinking pie. Because when is pie ever a bad idea? :)

Dayle said...

mmm... that is SO right up my little alley!! can't wait to try that!

Judy said...

MMm, can't wait for this one too! Sounds like this cookbook is going to be chock full of delish recipes!

Anonymous said...

I've been all about corn lately! YUM!

HARMONIA

Vicki's Vegan Vice said...

My goodness, I haven't been over in way too long! and I'm bummed out that I missed your pick a cover sneak preview post! I love corn & coconut together, and that chi cake is so calling my name. I enjoy your cooking videos, Dreena! :o)

The Veggie Vixen said...

Oh my! That looks delish.

Veg-a-Nut said...

Oh this looks good! I love soup. I could eat it everyday. Your book is going to be the bomb!

Dreena said...

Hi hyphen_helena, I use coconut milk a lot in sweeter dishes. Great for pie mixtures, and to replace soy milk in certain sweet recipes. Also amazing in rice puddings. Then, for savory dishes like in curries and thai dishes, it adds creaminess with that light coconut flavor. Often lite coconut milk can be used in place of the full-fat. Some recipes you may want full-fat, but many times the lite works just beautifully, giving the flavor without all the fat.

Thanks everyone else for your comments!! :)