Thai Coconut Corn Stew

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1/2 tbsp coconut oil

1 cup onion, diced

1 cup celery, diced

3 medium cloves garlic, minced

1 tbsp fresh ginger, grated

1/2 - 3/4 tsp coriander seeds

3/4 - 1 tsp sea salt

1/4 tsp crushed red pepper flakes (or to taste)

1 stalk lemongrass

4 cup frozen corn kernels

2 cup vegetable stock

1 can (14-oz/400-ml) light coconut milk (may use regular)

1 cup red bell pepper, diced

11/2 - 2 tsp lime zest (zest limes before juicing

2-3 tbsp freshly squeezed lime juice

1/3 - 1/2 cup fresh cilantro or Thai basil, chopped

lime wedges (for garnish)

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