Smoked Corn, Coconut And Shrimp Soup

• 4 ears of frech corn
• 12 medium, shell on shrimp
• 13.5 ounces (1 can) coconut milk
• 1-2 tablespoons fish sauce (I like 3 crab brand)
• 1/2 teaspoon flaky sea salt
• 1 teaspoon fresh ginger, grated (squeeze out juice, discard pulp)
• chives, cilantro, shishimi to garnish

1. FOR THE SMOKED CORN;rnPrepare a cook top smoker with hickory chips, place the corn on a piece of foil. Cover and smoke on low for 30 minutes, remove the corn from the smoker and set aside.
2. FOR THE STOCK;rnPlace all the ingredients in a medium size pan, bring to a boil then reduce to a low. Simmer the stock for 40 minutes and strain.
3. TO FINISH THE SOUP;rnIn a medium size pan, combine the stock (should be about 2 cups), coconut milk, smoked corn (reserve 1/2 cup for garnish), salt, fish sauce and ginger juice. Bring to a boil, then reduce to low and simmer for about 10 minutes. Let cool slightly, then pour into a blender and process until smooth. Pour through a fine strainer back into the pan, with a ladle, squeeze out as much juice as possible, discard the solids. Bring the strained soup with the shrimp slowly up to a simmer until the shrimp are just cooked through. Adjust the seasonings with more ginger or fish sauce to taste. Divide the soup and shrmip into 4 bowls, garnish with reserved corn, chopped chives, cilantro and a dash of Shishimi.

corn, shrimp, coconut milk, fish sauce, flaky sea salt, fresh ginger, chives

Taken from food52.com/recipes/19078-smoked-corn-coconut-and-shrimp-soup (may not work)