Silky Corn Coconut Soup Recipes

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CHILLED CORN AND COCONUT SOUP



Chilled Corn and Coconut Soup image

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

1 jalapeno chile, seeded and chopped
3 cups fresh corn kernels
1 can (14 ounces) light coconut milk
2 1/2 cups water
Salt and pepper
1 tablespoon fresh lime juice
Fresh corn kernels, for garnish

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



Spicy Corn and Coconut Soup image

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

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

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



Corn, Potato and Coconut Milk Soup image

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

2 tablespoons virgin or extra-virgin coconut oil
1/2 cup sliced scallion, white and light green and dark greens parts kept separate
1 cup peeled chopped potato
1 tablespoon chopped peeled ginger
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
3 cups frozen corn kernels, thawed
1/4 to 1/2 cup coconut milk
Toasted chopped almonds, for serving

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



Chilled Coconut Corn Soup image

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

2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
1 (14-ounce) can coconut milk
2 (2") strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

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



Silky Corn Soup image

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

10 ears sweet corn, shucked
8 cups defatted chicken or vegetable broth
1/4 cup fresh lemon juice
Salt, to taste
1/3 cup coconut milk
2 tablespoons finely slivered fresh basil leaves or chopped fresh cilantro leaves

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



Corn Silk Soup image

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

1 (17 ounce) can cream-style corn
1 1/2 cups milk
2 teaspoons fresh chives or 2 teaspoons frozen chives
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

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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