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 Your email address will not be published.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