Ooooh…. First large coconut flakes are toasted to add a bit of crunch to the creamy base. Stir in lime juice. Let soup cool slightly, then puree in a blender or with an immersion blender until smooth. 2 large shallots – skinned and cut in 1/4″ pieces, 5 large ears fresh corn – husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups), 2 1/2 cups light unsweetened coconut milk. Learn how your comment data is processed. Add 2 cups corn, chicken stock and coconut milk to the pot and bring to a boil, reduce heat, and simmer, stirring occasionally, until corn has softened and liquid is slightly reduced, 30-35 minutes. My motto: Flavor first! And I love anything with coconut! Step 2, Heat the vegetable oil in a large, deep pot and over medium-low heat. The full-bodied wine was right at home with the creaminess of the soup. Add the remaining 2 tablespoons Lemon Garlic, the corn kernels, celery, garlic, and ginger. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve. Whether it’s a cold soup or a seafood-packed chowder, these soup recipes are delicious. Add the corn, garlic and onions. Pour the soup into a clean pot, add coconut milk and heat through. I don’t remember seeing a cold soup made with coconut milk and I just love it! Last, but not least, the Alderwood smoked salts bring another important contrast – think of what salt does to caramel. Step 3 With its balance of sweetness and spice, this soup needs an aromatic white wine that’s in total harmony with those elements. Add the coconut milk and puree until smooth, about 1 to 2 minutes. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender. Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Snap each cob in to 2 or 3 pieces and nestle into a large pot. Serve chilled, garnished … Cover the soup and refrigerate for at least 1 hour. If you need to flag this entry as abusive, The best recipes, kitchen tips and genius food facts. In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Thanks. Add shallots, garlic, ginger and chile, and sauté, … https://www.recipetineats.com/easy-thai-coconut-soup-with-shrimp-prawns This soup is lovely. Spoon the soup in bowls. Preparations. With a sharp knife, cut kernels off cobs. https://foodandstyle.com/chilled-sweet-corn-soup-with-coconut-milk They bring a spicy bite that’s absolutely marvelous with the sweet corn. We pack these soups with ingredients like tomatoes, corn and squash to create a healthy meal. This is something I actually have all the ingredients for at hand, so I’m making this soon! Hi Judit! Bring to a boil, then lower to a simmer. Thin out with cold water, until it has your desired consistency. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Simmer for 10 minutes, until the corn is cooked through. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. All rights reserved. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. https://palatablepastime.com/2017/07/15/coconut-and-corn-soup the video was very helpful -the recipe sounds great -will try this weekend. This post was published on the now-closed HuffPost Contributor platform. Add buttermilk, water, and salt and puree until smooth. Remove and discard bouquet garni. They bring a spicy bite that's absolutely marvelous with the sweet corn. Bring to a boil and then lower heat and s immer gently for 25 minutes to make a sweet corn stock for the soup. I will be making this recipe very soon. Discard the pulp and adjust the seasoning if needed. Remove pot from heat, add coconut milk, and set aside for 30 minutes. Perfect for a warm summers day! Reduce to a … • break corn cobs in half and add to the pot with the kernels, potato, coconut milk, pieces of lime zest and 1 1/2 cups of water, bring to a boil and then reduce heat and simmer for about 25 minutes. Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Add the thyme, coconut milk, and ½ cup water. This chilled soup captures the essence of sweet summer corn in the most magnificent way – it’s as pure as can be, and all about the corn. ©2020 Verizon Media. I love everything coconut too. But all that sweetness needs to be balanced, and that's where the garnishes come in -- here, they are as important as the soup itself. Wow Viviane very impressed with this soup, sound just wonderful and so well balanced. Add corn kernels, sliced onion, garlic and ½ teaspoon salt. Thank you, Barbara! Oh my this looks so beautiful and yummy! Directions Step 1 • discard corn cobs and lime zest. Save my name, email, and website in this browser for the next time I comment. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Chef, farmer & photographer. Thank you! Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Garnish each serving … Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. The corn milk makes the soup creamy without using any heavy … Here's another scrumptious chilled soup: Chilled tomato soup with Pimentón Dulce and olive oil croutons! Chilled Sweet Corn Soup with Coconut Milk, For the toasted coconut 1/3 cup unsweetened large coconut flakes, For the soup 3 tablespoons grapeseed or almond oil 2 large shallots - skinned and cut in 1/4″ pieces 1/8 teaspoon ground cayenne 5 large ears fresh corn - husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups) 2 cups vegetable stock 2 1/2 cups light unsweetened coconut milk 1 teaspoon sea salt 1 jalapeño pepper fine smoked salts or fleur de sel as garnish. Chill soup at least 3 hours or up to overnight. Add the coconut milk, almond milk, all but one cup of the corn, and curry. A very unique cold soup Viviane! Add the stock, coconut milk and salt and bring to a boil. Serves: 6 to 8. Two medium-small heads lettuce (see note) 15-ounce can lite coconut milk; 12.3-ounce container firm silken tofu, or one 15-ounce can cannellini (large white) beans, drained and rinsed To make the corn stock, s lice the niblets from the cobs with a sharp knife. Sauté until corn is cooked through then add the coconut milk. Cool the soup to room temperature. Make soup: Heat 2 tablespoons oil in a large pot over medium. Hi Evelyne! Indeed… fresh sweet corn and coconut milk are marvelous together! First, large coconut flakes are toasted to add a bit of crunch to the creamy base. It looks amazing. But all that sweetness needs to be balanced, and that’s where the garnishes come in – here, they are as important as the soup itself. Transfer mixture to a blender. Your email address will not be published. This site uses Akismet to reduce spam. Thank you so much for your note! Strain, discarding the cobs. [i]Optional[/i]: Using an immersion blender, purree the soup till creamy, then add last cup of corn and heat through to serve. Cut off tips of corn and stand in a wide shallow bowl. I love anything with spice! Thank you for your comment. I am thrilled to hear this, Judy! Last, but not least, the smoked salts bring another important contrast -- think of what salt does to caramel. Add to Your Recipe Box Go to Your Recipe Box. Chilled tomato soup with Pimentón Dulce and olive oil croutons. Remove the corn cobs and thyme sprigs from the soup (I use tongs) and stir in the corn. Place the niblets in a bowl (around 6 cups). Pour the soup into a medium-sized bowl and stir in the lite coconut milk. In a large stockpot over medium heat, heat olive oil. Required fields are marked *. And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Cook, stirring, until vegetables are soft, about 10 minutes. Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Chilled Coconut Corn Soup. A big hit. Pour over 4 ½ cups of cold water. Recipes and more delivered to your inbox! Increase heat to bring to a boil, then remove … Will definitely be serving this wonderful soup all summer long. Purée the soup with a stick blender or food processor until very smooth -- about 2 to 3 minutes -- then strain in a medium-meshed sieve. This chilled soup captures the essence of sweet summer corn in the most magnificent way. Thank you, Viviane! Then add limejuice and salt to taste. Especially when it’s peak harvest time for corn and the coastal fog rolls in light a heavy gray blanket! Step 2: Heat a large heavy-bottomed pot over medium-high heat. Your email address will not be published. And thank you so much for the link to this recipe – very much appreciated! Part of HuffPost Food & Drink. Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. Note~ You could also serve this soup chilled. Blend in a blender or vita mix and using a fine mesh strainer, strain into a bowl. our coconut corn chowder is the ultimate end of summer comfort dish and is the perfect pairing to a chilled … LOVE your corn soup, Viviane! Can you imagine? And... Food is love. So my first recommendation is a Gewürztraminer. Thanks for sharing! What a luxurious bowl of goodness, Viviane! I can certainly see how the coconut work with corn and love that touch of smoked salt at the end. Creamy, dreamy and spicy! Photos by Evan Atlas. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk. The first time I served this soup I poured an Alsatian Gewürztraminer, and the pairing was like magic. Then add 3 cups corn stock, coconut milk, and 1 teaspoon of salt. Serve chilled, topped with diced tomatoes (if desired). This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. 4.6 from 5 votes. But its luscious tropical flavors were downright delicious with the sweet corn and coconut flavors. This corn soup which is made with a vegetable stock that has coconut milk added to it, is garnished with peanuts and toasted coconut … Once cooled, transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days. 3. Step 1, Cut the kernels of corn from the cobs. The recipe for this chilled soup is quite simple, yet the flavors are both exotic and exciting… Enjoy! Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight. Bring the mixture … But you can also pour an off-dry Riesling – it works very well too. Use... Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large… Let me know how your soup turns out… and happy cooking! Enjoy! Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar. Then the soup is adorned with super-thin slices of jalapeño peppers. Hope this photo of Spicy Corn and Coconut Soup will entice you to try the recipe in today's post on Cooking the Kitchen. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. add 1/2 teaspoon salt and blend soup until smooth. Directions Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. While soup might not be the first thing that comes to mind in the summer, these recipes are perfect for using up the season’s fresh produce. Remove from oven and set aside. Heat 1 tablespoon oil in a large pot over medium. Coconut milk and fresh sweet corn sound absolutely delicious . Creamy Chilled Avocado Coconut Soup to Beat the Heat | Foodal Fabulous recipe! Then the soup is adorned with super-thin slices of jalapeño peppers. Bring to a boil and simmer for 5 minutes. This looks gorgeous! Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently. ... oh the coconut milk and the corn…it looks so creamy and rich – I would … Fresh and bright, with the pure flavors of sweet corn and lime juice, this … Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes. Add salt and pepper to taste. Reserve the cobs. I grew up with coconut trees in the backyard! Heat oil in a skillet over medium-low heat. Basil pesto – one that will stay bright green! Step 2 You are so welcome, Dee! Contributors control their own work and posted freely to our site. 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) I’m going to link back to it on our CSA recipe page next corn delivery…and make it myself. Bring just to a boil, reduce to a simmer and cook flavors meld, about 20 minutes. Such perfect summer dinner fare! Step 3: Using a mandoline, slice the jalapeño crosswise in paper-thin slices. Add 4 cups of the reserved corn stock; bring to a boil over high. Serve hot or cold. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. Beer-battered zucchini flower fritters with curried tomato coulis, Plum crisp with cornmeal streusel and Bourbon crème fraîche, How to make pizza dough from scratch and shape it like a pro. This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. Print. 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