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