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
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Chido Ahukanna
[email protected]I'm not a big fan of coconut, but this soup changed my mind. The coconut flavor is subtle and creamy, and it really complements the corn.
Sayed Hany
[email protected]This soup is a great way to use up leftover corn. I always have extra corn after grilling, so this is a perfect way to use it up.
Mahlatse Mojapelo
[email protected]I added a bit of chopped jalapeƱo to my soup for a little extra spice. It was the perfect touch!
Paul Anthony
[email protected]I made this soup for a potluck and it was a hit! Everyone raved about the unique flavor combination.
Matilda Gonser
[email protected]This is the perfect soup for a hot summer day. It's light and refreshing, with a slightly sweet and tangy flavor.
Richard Paul
[email protected]I was pleasantly surprised by how easy this soup was to make. I'm not a very experienced cook, but I was able to follow the recipe without any problems. The soup turned out great and my family loved it!
Ethan Williams
[email protected]This soup is a delightful blend of sweet corn, creamy coconut, and aromatic herbs. I followed the recipe precisely and the results were nothing short of amazing. The flavors were so well-balanced and each ingredient complemented the other perfectly.