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
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
CORN, POTATO AND COCONUT MILK SOUP
Top this silky soup with toasted almonds, corn kernels and scallion.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 9
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
- Serve hot and top with almonds, reserved corn and sliced scallion greens.
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.
SILKY CORN SOUP
Categories Soup/Stew Food Processor Vegetable Lunch Lemon Coconut Basil Corn Summer Parade Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Strip the kernels off the corn as close as possible to the cobs. Place both the kernels and the cobs in a large, heavy pot with the broth, making sure the broth covers both the cobs and the kernels. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes or until the corn is tender and the broth is flavored. Set aside to cool. Remove and discard the cobs.
- 2. Puree the soup in a food processor.
- 3. Pour the soup through a fine strainer back into the pot to remove any particles from the kernels, tapping the strainer well to extract as much liquid as possible. Add the lemon juice and salt. Heat through over very low heat for the flavors to blend. Cool to room temperature.
- 4. Stir in the coconut milk. Chill in the refrigerator for up to 6 hours. Adjust the seasonings. Serve the soup chilled, garnished with basil or cilantro.
CORN SILK SOUP
Make and share this Corn Silk Soup recipe from Food.com.
Provided by Bayou Andy
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor mix together all ingredients.
- Process until smooth.
- Turn into saucepan and heat.
- Serve with sprinkled chives or parsley or grated cheese.
Nutrition Facts : Calories 145.6, Fat 3.9, SaturatedFat 2.2, Cholesterol 12.8, Sodium 680.2, Carbohydrate 26.1, Fiber 1.5, Sugar 3.9, Protein 5.1
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