Author Notes: This recipe begins with a simple corn stock. Corn kernels, onion, and ginger are sautéed, then buzzed into a velvety, smooth soup and topped with larb-style tofu. Larb is a Thai and Laotian preparation of ground meat, but this recipe uses tofu, instead.

Corn Soup with Tofu Larb

Serves 4

For the corn soup:

• 8ears of corn
• 1bunch cilantro, stems only (reserve the leaves for the larb)
• 1tablespoon coconut oil
• 1onion, sliced thin
• 2tablespoons ginger, roughly chop

1. Remove kernels from cobs (this is a great way to do it: https://food52.com/blog/2259-how-to-de-kernel-corn). Set kernels aside until ready to use.
2. Place cobs in a pot with water to cover. Bring to a boil, then lower the heat and let the water simmer for 20 to 30 minutes (which is conveniently how long it will take to brown the tofu and sauté the other soup ingredients). During the last 5 minutes of cooking, throw in the cilantro stems. Strain and set aside until ready to use.
3. Heat coconut oil in an appropriately sized skillet. Briefly sauté the onions, corn kernels, and ginger until the onions turn translucent.
4. Add the corn mixture to a Vitamix or another type of blender and add enough corn stock to cover. Purée until the mixture is smooth. Add remaining corn stock and blend. Strain through fine-mesh sieve. [Editors' note: This will result in a very thin soup. You may want to return some of the solids to the soup to add bulk.]

For the tofu larb:

• 1package firm tofu
• 2tablespoons coconut oil
• 2tablespoons fish sauce (or soy sauce/tamari for a vegan recipe)
• 1tablespoon lime juice
• 1teaspoon sugar (optional)
• 1bunch cilantro, leaves only, finely minced
• 2 to 3bird's eye chilies, or more to taste, finely minced.

1. Press tofu with kitchen towels or paper towels to remove excess water. Using your hands, crumble the block into small-ish pieces, about the size of peas.
2. Heat coconut oil in a skillet large enough to hold the tofu in a single layer. Add tofu and sauté until it turns golden brown. Keep the tofu moving to prevent it from sticking to the pan. The remaining moisture from the tofu will evaporate out, and you'll have a slightly crunchy, finely-textured end product. If desired, drain the tofu on paper towels.
3. Combine the fish sauce, lime juice, and sugar, if using. Toss with cooked tofu. Fold in cilantro and chili peppers.
4. Portion soup into bowls. Top with a large spoonful of tofu larb. Garnish with additional cilantro or chili peppers, if desired.

https://food52.com/recipes/30305-corn-soup-with-tofu-larb