2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 lemongrass stalk, chopped
1 fresno chile, seeds removed, minced
4 cups chicken broth
1 russet potato, peeled, and cubed into small pieces
4 cup frozen corn
1 can (14 ounces) full fat coconut milk
1/3 cup sweet thai chili sauce
2 tablespoons butter
8 ounces fontina cheese, shredded
1/3 cup fresh cilantro, chopped
1/3 cup basil, chopped
1 ripe mango, peeled and diced
fresh cilantro, basil, and lime for serving
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
1 and 1/2 cup unsweetened shredded coconut
1 pound shrimp, peeled and deveined
coconut or canola oil for frying
Heat olive oil in a large soup pot over medium heat. Add garlic, ginger, lemongrass, and fresno chile. Cook for 2 minutes until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes.
While it's simmering, start the shrimp. Add flour, salt and pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the panko and coconut to a third bowl, mixing them to combine. Working in an assembly line, coat the shrimp in the flour, dip in the egg, allowing excess to drip off and dredge in the coconut crumbs. Place on a plate and repeat with remaining shrimp.
Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot, add the shrimp in batches, frying about 2-3 minutes per side until shrimp are light golden. Place fried shrimp on a paper-towel-lined plate and repeat with remaining shrimp.
To finish soup, add the corn coconut milk. and sweet chile sauce. Continue cooking until corn is warm, about 5 minutes Reduce heat to low and add butter and cheese. Cook over low heat, stirring often until cheese has melted and soup is creamy. Serve topped with cilantro, basil and a squeeze of lime alongside shrimp.