Thai Chili Corn Chowder with Coconut Fried Shrimp.
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (30)

Thai Chili Corn Chowder with Coconut Fried Shrimp.

NUTRITION · PER SERVING50M COOK
CAL 61%·PRO 100%
CARBS 94G31% OF CAL
15G FIBER45G OTHER34G TOTAL SUGAR
FAT 76G56% OF CAL
50G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai-inspired corn chowder with lemongrass, ginger, and coconut milk, topped with crispy coconut-fried shrimp. This is a fusion of comfort and Southeast Asian flavors.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 1 lemongrass stalk (chopped)
  • 1 fresno chile (seeds removed + chopped)
  • 4 cups low-sodium chicken broth
  • 1 pieces potato (peeled + cubed into small)
  • 4 cups fresh or frozen yellow corn
  • 1 ounce can full fat coconut milk (14)
  • 1/3 cup sweet Thai chili sauce
  • 2 tablespoons butter
  • 8 ounces fontina cheese (shredded)
  • 1/3 cup fresh cilantro + 1/3 cup basil (chopped)
  • 1 small (ripe mango, peeled + diced)
  • fresh cilantro (basil + lime, for serving)
  • 1/2 cup flour
  • 1/2 teaspoon salt + pepper
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • 1 1/3 cups shredded coconut (unsweetened or sweetened)
  • 1 pound shrimp (peeled + deveined)
  • coconut or canola oil (for frying)
PREP
20M
SODIUM
2152MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.