Corn and Coconut Soup

Corn and Coconut Soup

By

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

You may also like