Thai-style milk soup with potatoes and corn

Ingredients:

• 4 ears of corn
• 2 cups diced red-skinned potatoes (about 12 oz.)
• 1 can (380 g) coconut milk
• 3/4 cup chopped green onions
• 2 tbsp grated peeled fresh ginger
• 4 crushed cloves of garlic
• 8 black peppercorns
• 1 cut into three pieces lemongrass stalk (optional)
• 4 tbsp (60 g) butter
• Salt
• 1 red jalapeño pepper, seeded and finely chopped
• 8 fresh basil leaves
• 8 fresh mint leaves
• 4 radishes, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• Juice of 1/2 lime plus lime wedges for garnish
• 1 tomato, seeded and diced

Preparation:

1. Cut the kernels from the corn cobs. In a saucepan, combine the corn kernels, 1 cup of potatoes, 1/2 cup of green onions, a tablespoon of ginger, garlic, peppercorns, and 5 cups of water. Mash the lemongrass (if using) and add it to the saucepan. Bring to a boil and simmer for 25-30 minutes.
2. About 10 minutes before the broth is ready, melt the butter in a separate saucepan over medium-high heat. Add the remaining 1 cup of potatoes, season with salt, and sauté until soft, about 5 minutes. Add the remaining tablespoon of ginger and the jalapeño pepper. Cook for 1 minute. Add the corn kernels and cook until the vegetables are tender, 3-4 minutes.
3. Strain the broth, squeezing out as much liquid as possible, discarding any solids. Pour 2 cups of the strained broth into the potatoes and corn, bring to a boil, cover, and simmer for 10 minutes.
   
   Add coconut milk, basil, and mint, season with salt. Stir until the mixture comes to a gentle simmer. Remove from heat and add the radishes, cilantro, and lime juice. Sprinkle with diced tomato and the remaining 1/4 cup green onions. Serve with lime wedges.