Five Weeknight Dishes: Corn and coconut soup, but make it lazy

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By Emily Fleischaker, The New York Times

A co-worker recently used the phrase “spiritually out-of-office” to describe the vibe of summer. That slowing-down feeling applies to weeknight cooking, too. It’s hot. It’s vacation season. I say it’s normal to crave a few extra shortcuts and a little more time on the couch.

Below are some ideas (should I call them confessions?) to alter recipes when cooking dinner feels like scaling a 6-foot wall. A note of warning: These recipes simply won’t be as delicious as initially written. But they will still be much better than ordering overpriced takeout, and can help you manifest the lazy summer you deserve.

1. Spicy Corn and Coconut Soup

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it’ll be even more dynamic.

By Sarah Jampel

Yield: 4 servings

Total time: 30 minutes

Ingredients

  • 5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced into rings
  • 3 garlic cloves, minced
  • 1 (1-inch) piece ginger, peeled and minced
  • 1 serrano chile (or other chile), minced
  • 2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
  • 2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon lime juice (from 1/2 lime)
  • Kosher salt, to season
  • Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Preparation

1. Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)

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