Scale

1 tablespoon coconut oil (or vegetable oil)

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 ounces) coconut milk

4 cups vegetable broth (or chicken broth)

Juice of 2 limes (plus lime wedges for serving)

1 tablespoon fish sauce (optional, for depth of flavor)

1 teaspoon brown sugar (optional, to balance acidity)

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Optional: red pepper flakes or chopped jalapeño (for heat)

Sauté Aromatics: Heat coconut oil in a pot. Sauté onion, garlic, and ginger until fragrant.

Add Liquids: Pour in coconut milk and broth. Bring to a simmer.

Add Vegetables: Stir in corn, bell pepper, fish sauce (if using), brown sugar (if using), and lime juice. Simmer for 10-15 minutes.

Season: Taste and adjust seasoning with salt, pepper, and lime juice. Add red pepper flakes or jalapeño for spice.

Serve: Ladle soup into bowls, top with avocado and cilantro, and serve with lime wedges.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes