Thai-Sole Chowder With Lima Beans and Corn

• 7 cups chicken broth, homemade or low-sodium canned
• 3 cloves garlic, peeled and crushed
• 1/2 teaspoon crushed red-pepper flakes
• 4 thin slices fresh ginger
• 6 small red potatoes, quartered
• 1 10-ounce package frozen lima beans
• 1 cup frozen corn
• 2 teaspoons grated lemon zest
• 2 teaspoons grated lime zest
• 2 cups reduced-fat, unsweetened coconut milk
• 3 sole fillets, about 6 ounces each, cut into 1-inch cubes
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 scallions, finely chopped
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves

1. Combine the chicken broth, garlic, pepper flakes and ginger in a large pot and bring to a boil.
2. Reduce heat and simmer for 45 minutes.
3. Strain, wash the pot and return the broth to it.
4. Bring to a boil.
5. Add the potatoes and lima beans and simmer for 10 minutes.
6. Add the corn and simmer until the vegetables are tender, about 5 minutes longer.
7. Stir in the lemon and lime zests and coconut milk.
8. Turn the heat to low and add the fish.
9. Cook 5 minutes.
10. Stir in the salt, pepper, scallions and herbs.
11. Immediately ladle into bowls and serve.

chicken broth, garlic, redpepper, thin slices fresh ginger, red potatoes, beans, frozen corn, lemon zest, lime zest, milk, kosher salt, freshly ground pepper, scallions, fresh basil, cilantro, mint leaves

Taken from cooking.nytimes.com/recipes/5411 (may not work)