Smoked Corn, Coconut And Shrimp Soup

1. 1

   ["FOR THE SMOKED CORN;

2. 2

   Prepare a cook top smoker with hickory chips, place the corn on a piece of foil. Cover and smoke on low for 30 minutes, remove the corn from the smoker and set aside.", "FOR THE STOCK;

3. 3

   Place all the ingredients in a medium size pan, bring to a boil then reduce to a low. Simmer the stock for 40 minutes and strain.", "TO FINISH THE SOUP;

4. 4

   In a medium size pan, combine the stock (should be about 2 cups), coconut milk, smoked corn (reserve 1/2 cup for garnish), salt, fish sauce and ginger juice. Bring to a boil, then reduce to low and simmer for about 10 minutes. Let cool slightly, then pour into a blender and process until smooth. Pour through a fine strainer back into the pan, with a ladle, squeeze out as much juice as possible, discard the solids. Bring the strained soup with the shrimp slowly up to a simmer until the shrimp are just cooked through. Adjust the seasonings with more ginger or fish sauce to taste. Divide the soup and shrmip into 4 bowls, garnish with reserved corn, chopped chives, cilantro and a dash of Shishimi."]

* Per serving · 4 servings · Values may vary.

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