1 can (341 mL) Green Giant* canned Peaches and Cream Corn, drained and rinsed from liquid
1 tbsp. (15 mL) Crisco* Vegetable Oil
1 tsp. (5 mL) coriander seed
2 whole star anise
1 stalk lemon grass, sliced
2 cloves garlic, minced
2 tbsp. (30 mL) ginger, peeled and sliced
1 tbsp. (15 mL) red chili, sliced plus extra for garnish
3 cups low sodium vegetable broth
1 cup Yukon gold potato, peeled and diced
1 can (398 ml) coconut cream or milk
6 cooked coconut shrimp, divided
1 tbsp. (15 mL) honey, divided
Fresh cilantro for garnish
In a large pot warm Crisco* Vegetable Oil and sauté coriander seed, lemon grass, garlic, ginger and sliced chili until fragrant, 2 minutes. Slowly pour in broth and stir in potatoes, gently boil until potatoes are tender, 10 to 12 minutes.
Stir in Green Giant* Canned Corn and coconut cream, reduce heat to low medium heat and simmer for 10 minutes, season with salt and pepper.
Serve in a low bowl. Arrange 2 to 3 pieces of coconut shrimp on top; drizzle with chili oil and honey. Garnish with sliced chili and cilantro leaves.