Did you know they grow sweet corn in Thailand? Me neither, but I googled it after I tested this recipe for Food52's "best warm weather soup" contest and they do.
Kind of fun to discover that our Midwestern summer staple, corn, is a natural and delicious partner to Thai flavors. This soup delivers big corn taste in a broth that's spiked with ginger and cilantro and finished with a pile of crispy Thai-sauced tofu, a riff on larb, which is a southeast Asian staple of minced meat flavored with fish sauce, chili's and herbs.
A great recipe by Colleen Rose—you can find it here at Food52.