SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth 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.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks 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. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
CHILLED CORN AND COCONUT SOUP
The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.
- Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.
- Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.
Nutrition Facts : Calories 135 g, Fat 6 g, Protein 4 g
CHILLED COCONUT CORN SOUP
Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.
Provided by Anna Stockwell
Categories Soup/Stew Ginger Onion Kid-Friendly Coconut Corn Summer Vegan Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.
- Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.
- Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
- Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
- Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
- Do Ahead
- Soup can be made 4 days ahead. Cover and chill.
CHILLED CORN SOUP
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories appetizer
Time 5h15m
Yield 4 adult portions, 8 kid portions
Number Of Ingredients 11
Steps:
- Cut the kernels of corn from the cobs. Reserve the cobs.
- Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
- Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
- Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
- Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
- For the kids, season the soup with salt and serve cold, garnished with caramel corn.
- Serve the soup cold, garnished with a few pieces of honeydew melon.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CHILLED COCONUT SOUP
Make and share this Chilled Coconut Soup recipe from Food.com.
Provided by AlainaF
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes.
- Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl.
- Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
- Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
- Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
- Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
- Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
- Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
- Serve in chilled bowls, garnished with cilantro leaves.
Nutrition Facts : Calories 795, Fat 51, SaturatedFat 39.7, Cholesterol 84.8, Sodium 541.8, Carbohydrate 77.2, Fiber 2.1, Sugar 62, Protein 11.3
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