Trinity S.: "This soup has a Thai feel to it that I love. Just…" Read More
10Ingredients
Calories
45Minutes

Served as a starter or as the main entree, this Corn and Coconut Soup is a tasty savory dish that will warm you up from the inside out, perfect for cold winter days. The base of this soup is made from a mixture of vegetable broth and coconut milk, making this creamy soup not only vegetarian, but vegan friendly. Seasoned with lime juice, fresh coriander, garlic, and green onion, this soup has a vibrant sweet flavor with a savory herbal undertone. Sweet corn kernels add a bit of texture to this creamy soup.

Ingredients

  • 1 teaspoon olive oil
  • 340 grams corn kernels (canned)
  • 2 green onions (finely chopped)
  • salt
  • 1 garlic clove (minced)
  • 1 teaspoon olive oil
  • 550 milliliters vegetable stock
  • 200 milliliters coconut milk
  • 2 teaspoons lime juice
  • coriander

Directions

  1. Heat a skillet with 1 teaspoon olive oil at medium flame, then add the corn kernels, onions, salt to taste, and garlic clove. Stir occasionally until the onions are transparent.
  2. Place 4 tablespoons corn from the skillet into a small bowl.
  3. Add the vegetable stock and the remaining corn in the skillet into a large cooking pot, and heat at medium flame for 10 minutes after it boils.
  4. Place the soup in a food processor/blender and mix it with the coconut milk until there are no visible corn kernels.
  5. Serve with lime juice and coriander.
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Reviews(1)

Yummly User
Trinity S. 19 Jun 2015
This soup has a Thai feel to it that I love. Just sprinkle it with chives and snipped cilantro before you serve it. It is so smooth and creamy that it is hard to believe how healthy it is.