1 (14-ounce) can diced tomatoes with chiles, drained
3 cups vegetable broth
3 cups fresh or frozen corn kernels
Salt and freshly ground black pepper
1 (13-ounce) can unsweetened coconut milk
3 tablespoons chopped fresh basil
Sriracha or other hot sauce (optional)
Heat the oil in a large pot over medium-high heat. Add the shallot and garlic, cover, and cook until softened, about 5 minutes. Stir in the ginger, then add the potato, tomatoes, and vegetable broth and bring to a boil.
Reduce the heat to medium, add the corn, and season to taste with salt and pepper. Simmer until the vegetables are tender, about 15 - 20 minutes.
Stir in the coconut milk and basil. If desired, transfer soup to a blender or food processor, or use an immersion blender to blend into a creamier soup.
To serve, ladle into bowls and top with more basil. Drizzle a small amount of sriracha or hot sauce on top of each bowl if desired.
Recipe by Mangoes and Chutney at http://mangoesandchutney.com/45-minutes-or-less/coconut-corn-chowder/