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Beat the Heat | Foodal https://www.recipetineats.com/easy-thai-coconut-soup-with-shrimp-prawns Your email address will not be published.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