Corn and Coconut Soup

Corn and Coconut Soup


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.

The ingredient of Corn and Coconut Soup

  1. 1 teaspoon olive oil
  2. 2 1/2 cups corn kernels canned
  3. 2 green onions finely chopped
  4. salt
  5. 1 garlic clove minced
  6. 1 teaspoon olive oil
  7. 2 1/3 cups vegetable stock
  8. 7/8 cup coconut milk
  9. 2 teaspoons lime juice
  10. coriander

The instruction how to make Corn and Coconut Soup

  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.

Nutritions of Corn and Coconut Soup

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