Spicy Corn and Coconut Soup

cooking.nytimes.com

aaarrrrghhhhhh

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 (1-inch) piece ginger, peeled and minced

1 serrano chile (or other chile), minced

2 small red potatoes (6 to 8 ounces total), cut into ½-inch cubes

2 ½ cups vegetable broth (or 2 ½ cups of hot water whisked with 1 ½ teaspoons jarred bouillon)

1 (15-ounce) can full-fat coconut milk

1 tablespoon lime juice (from ½ lime)

Kosher salt, to season

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Directions at cooking.nytimes.com

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