I make soup every week because it’s easy, way better than any soup you can buy and an easy way to get your vegetables. And if I make it any color but green, my two year old will eat it too. But only out of a mug…. because toddlers.
Corn & Coconut Soup
- 5 ears yellow corn (or about 4 cups frozen kernels)
- 2 tablespoons olive oil
- 2 shallots, thinly sliced into rings
- 3 garlic cloves, minced
- 1 (1/2 inch) piece ginger, peeled and minced
- 3-4 small red potatoes, cut into 1/2-inch cubes
- 2 ½ cups vegetable broth
- 1 (15-ounce) can coconut milk
- 1 tablespoon lime juice (from 1/2 lime)
- Kosher salt, to season
- Torn cilantro leaves and homemade croutons (see my flank steak panzanella salad recipe for crouton directions), to serve (optional)
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Alternatively, if using frozen, use straight from the freezer. Set aside.
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, And ginger and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add reserved corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth (add in an extra 1/4 of broth if using frozen corn kernels) and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn and chunks of potato remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice. Enjoy!
Adapted from: cooking.nytimes.com