Thai Chili Corn Chowder with Coconut Fried Shrimp

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic (minced or grated)
• 1 tablespoon fresh ginger (grated)
• 1 lemongrass stalk (chopped)
• 1 fresno chile (seeds removed + chopped)
• 4 cups low-sodium chicken broth
• 1 pieces potato (peeled + cubed into small)
• 4 cups fresh or frozen yellow corn
• 1 ounce can full fat coconut milk (14)
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons butter
• 8 ounces fontina cheese (shredded)
• 1/3 cup fresh cilantro + 1/3 cup basil (chopped)
• 1 small (ripe mango, peeled + diced)
• fresh cilantro (basil + lime, for serving)
• 1/2 cup flour
• 1/2 teaspoon salt + pepper
• 2 eggs
• 3/4 cup panko bread crumbs
• 1 1/3 cups shredded coconut (unsweetened or sweetened)
• 1 pound shrimp (peeled + deveined)
• coconut or canola oil (for frying)

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