Thai Corn Chowder & Cabbage Salad, Part 1

Chef Kirk Leins and Tony Pinto from offered me the opportunity to work with them and I was magically able to “inspire” them to go plant-based with me for a few recipes. This is the first part of a two-part series and an additional series to come (in the can…as they say in Hollywood :)!).

We developed a Thai theme for these two soup and salad recipes. Part 1 shows the preparation of the Thai Corn Chowder and stay tuned for Chef Kirks delicious and easy-to-make Thai Cabbage Salad.

Here is the recipe:


2.5 cups vegetable broth
1 cup onion, chopped
bunch of celery, chopped
2-3 cloves garlic, crushed
1 inch fresh ginger, grated or minced
½ tsp coriander seeds
½ tsp crushed red pepper flakes
1 good pinch of sea salt
1 stalk lemongrass
4 cups frozen corn
1 can light coconut milk
1 cup red pepper, chopped
2 limes’ worth of zest
juice of 2 limes
½ cup fresh cilantro


Sauté onion, celery, garlic, ginger, coriander, red bell pepper and sea salt in ½ cup of the vegetable broth in a large pot on low-medium heat. Stir to prevent sticking and to combine flavors. Cover and let simmer for about 5 minutes or until vegetables look translucent. Add lemongrass bulbs, 2 cups of the corn, rest of the broth and coconut milk to the pot and bring to a boil. After boiling, reduce heat to low, cover and let cook for 10 minutes. Use immersion blender to blend the mixture (or remove some and blend in a regular blender and return to the pot). Add the other 2 cups of corn and red pepper flakes. Cover and let simmer for 10 more minutes. Add lime zest and lime juice, cilantro and serve. Serves 4-6.

2016-11-29T15:12:21+00:00June 4th, 2010|Press|