Julieanna Hever, MS, RD

Julieanna Hever, MS, RD

Posted June 4, 2010

Published in Food, International, Video

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Thai Corn Chowder & Cabbage Salad, Part 1

Read More: Chef Kirk Leins, going veg with the plant-based dietitian, julieanna hever, NoTimetoCook, quick meals, soup, Thai corn chowder, Thai food, Tony Pinto, whole food plant-based diet

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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 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.