Thai-Sole Chowder With Lima Beans and Corn Recipe

Name: Thai-Sole Chowder With Lima Beans and Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups chicken broth, homemade or low-sodium canned; 3 cloves garlic, peeled and crushed; 1/2 teaspoon crushed red-pepper flakes; 4 thin slices fresh ginger; 6 small red potatoes, quartered; 1 10-ounce package frozen lima beans; 1 cup frozen corn; 2 teaspoons grated lemon zest; 2 teaspoons grated lime zest; 2 cups reduced-fat, unsweetened coconut milk; 3 sole fillets, about 6 ounces each, cut into 1-inch cubes; 1 teaspoon kosher salt; Freshly ground pepper to taste; 2 scallions, finely chopped; 1/4 cup chopped fresh basil leaves; 3 tablespoons chopped fresh cilantro leaves; 2 tablespoons chopped fresh mint leaves

Servings: persons

7 cups chicken broth, homemade or low-sodium canned
3 cloves garlic, peeled and crushed
1/2 teaspoon crushed red-pepper flakes
4 thin slices fresh ginger
6 small red potatoes, quartered
1 10-ounce package frozen lima beans
1 cup frozen corn
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
2 cups reduced-fat, unsweetened coconut milk
3 sole fillets, about 6 ounces each, cut into 1-inch cubes
1 teaspoon kosher salt
Freshly ground pepper to taste
2 scallions, finely chopped
1/4 cup chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves

1
Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil.
2
Reduce heat and simmer for 45 minutes.
3
Strain, wash the pot and return the broth to it.
4
Bring to a boil.
5
Add the potatoes and lima beans and simmer for 10 minutes.
6
Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
7
Stir in the lemon and lime zests and coconut milk.
8
Turn the heat to low and add the fish.
9
Cook 5 minutes.
10
Stir in the salt, pepper, scallions and herbs.
11
Immediately ladle into bowls and serve.

1011

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 cups chicken broth, homemade or low-sodium canned, 3 cloves garlic, peeled and crushed, 1/2 teaspoon crushed red-pepper flakes, 4 thin slices fresh ginger, and more.

Yes, Thai-Sole Chowder With Lima Beans and Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Sole Chowder With Lima Beans and Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions