Corn & Coconut Soup

I make soup almost 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 girls will eat it too. But only out of a mug…. because toddlers.

So today, I remade an oldy but a goody recipe – Corn and Coconut Soup. It looks simple from a child’s eye but tastes complex to the adult mouth. It’s smooth and creamy bursting with corn flavor and has warm coconut undertones.

I sprinkle a little lime on top and it really makes everything pop. This is seriously so good. You’ll just love making it.

Now, what bread recipe should I make with it? Any suggestions? Let me know in the comments below!

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Corn & Coconut Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 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 small 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 

Directions

  1. 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.
  2. 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.
  3. Add potato pieces, and stir to coat, 1 to 2 minutes.img_3350_jpg
  4. 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.
  5. 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.img_3354_jpg
  6. Ladle soup into bowls and garnish with toppings of your choice. Enjoy!img_3385_jpg

Recipe originally posted August 28, 2018. Updated May 2021.

recipe-notes] Adapted from: cooking.nytimes.com [/recipe-notes]

2 comments

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