-
1
Cut off the corn kernels; set aside.
-
2
Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot.
-
3
Smash the lemongrass, if using, and add to the pot.
-
4
Bring to a boil, then simmer for 25 to 30 minutes.
-
5
About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot.
-
6
Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes.
-
7
Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute.
-
8
Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
-
9
Strain the broth, pressing out as much liquid as possible; discard the solids.
-
10
Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes.
-
11
Add the coconut milk, basil and mint; season with salt.
-
12
Stir until simmering.
-
13
Remove from the heat and add the radishes, cilantro and lime juice.
-
14
Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
-
15
Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
-
16
Photograph by Antonis Achilleos
