Let soup cool slightly, then puree in a blender or with an immersion blender until smooth. https://www.recipetineats.com/easy-thai-coconut-soup-with-shrimp-prawns Hi Judit! And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Your email address will not be published. First large coconut flakes are toasted to add a bit of crunch to the creamy base. I can certainly see how the coconut work with corn and love that touch of smoked salt at the end. They bring a spicy bite that's absolutely marvelous with the sweet corn. Chef, farmer & photographer. Sauté until corn is cooked through then add the coconut milk. It looks amazing. Add to Your Recipe Box Go to Your Recipe Box. Creamy, dreamy and spicy! The recipe for this chilled soup is quite simple, yet the flavors are both exotic and exciting… Enjoy! This corn soup which is made with a vegetable stock that has coconut milk added to it, is garnished with peanuts and toasted coconut … A big hit. Add the oil, shallots and cayenne and sauté for 2 minutes until the shallots have softened, stirring from time to time. Recipes and more delivered to your inbox! And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Thank you! I’m going to link back to it on our CSA recipe page next corn delivery…and make it myself. While soup might not be the first thing that comes to mind in the summer, these recipes are perfect for using up the season’s fresh produce. Chilled tomato soup with Pimentón Dulce and olive oil croutons. Wow Viviane very impressed with this soup, sound just wonderful and so well balanced. This soup is lovely. Cook, stirring, until vegetables are soft, about 10 minutes. Transfer mixture to a blender. But all that sweetness needs to be balanced, and that’s where the garnishes come in – here, they are as important as the soup itself. • break corn cobs in half and add to the pot with the kernels, potato, coconut milk, pieces of lime zest and 1 1/2 cups of water, bring to a boil and then reduce heat and simmer for about 25 minutes. ©2020 Verizon Media. Add 2 cups corn, chicken stock and coconut milk to the pot and bring to a boil, reduce heat, and simmer, stirring occasionally, until corn has softened and liquid is slightly reduced, 30-35 minutes. All rights reserved. Note~ You could also serve this soup chilled. Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. Here's another scrumptious chilled soup: Chilled tomato soup with Pimentón Dulce and olive oil croutons! Increase heat to bring to a boil, then remove … Reduce to a … Cut off tips of corn and stand in a wide shallow bowl. First, large coconut flakes are toasted to add a bit of crunch to the creamy base. Basil pesto – one that will stay bright green! You are so welcome, Dee! If you need to flag this entry as abusive, The best recipes, kitchen tips and genius food facts. Heat oil in a skillet over medium-low heat. Cool the soup to room temperature. Add salt and pepper to taste. Bring the mixture … But all that sweetness needs to be balanced, and that's where the garnishes come in -- here, they are as important as the soup itself. Enjoy! The first time I served this soup I poured an Alsatian Gewürztraminer, and the pairing was like magic. our coconut corn chowder is the ultimate end of summer comfort dish and is the perfect pairing to a chilled … Bring to a boil and then lower heat and s immer gently for 25 minutes to make a sweet corn stock for the soup. Then add 3 cups corn stock, coconut milk, and 1 teaspoon of salt. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. I love everything coconut too. Add 4 cups of the reserved corn stock; bring to a boil over high. Add shallots, garlic, ginger and chile, and sauté, … Use... Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large… This chilled soup captures the essence of sweet summer corn in the most magnificent way. Beer-battered zucchini flower fritters with curried tomato coulis, Plum crisp with cornmeal streusel and Bourbon crème fraîche, How to make pizza dough from scratch and shape it like a pro. Remove and discard bouquet garni. Reserve the cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Can you imagine? Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight. Chilled Coconut Corn Soup. Thin out with cold water, until it has your desired consistency. I will be making this recipe very soon. Once cooled, transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days. Snap each cob in to 2 or 3 pieces and nestle into a large pot. Part of HuffPost Food & Drink. 4.6 from 5 votes. Chill soup at least 3 hours or up to overnight. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes. Step 1: Place the coconut flakes on a small baking sheet and bake for 2 to 3 minutes until golden. Preparations. I love to create exuberant, modern, seasonal, gourmet-yet-simple recipes. • discard corn cobs and lime zest. add 1/2 teaspoon salt and blend soup until smooth. Step 3 The corn milk makes the soup creamy without using any heavy … Creamy Chilled Avocado Coconut Soup to Beat the Heat | Foodal Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. So my first recommendation is a Gewürztraminer. Pour over 4 ½ cups of cold water. And I love anything with coconut! Pour the soup into a medium-sized bowl and stir in the lite coconut milk. They bring a spicy bite that’s absolutely marvelous with the sweet corn. Last, but not least, the smoked salts bring another important contrast -- think of what salt does to caramel. To make the corn stock, s lice the niblets from the cobs with a sharp knife. I grew up with coconut trees in the backyard! Save my name, email, and website in this browser for the next time I comment. What a luxurious bowl of goodness, Viviane! Chilled Sweet Corn Soup with Coconut Milk, For the toasted coconut 1/3 cup unsweetened large coconut flakes, For the soup 3 tablespoons grapeseed or almond oil 2 large shallots - skinned and cut in 1/4″ pieces 1/8 teaspoon ground cayenne 5 large ears fresh corn - husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups) 2 cups vegetable stock 2 1/2 cups light unsweetened coconut milk 1 teaspoon sea salt 1 jalapeño pepper fine smoked salts or fleur de sel as garnish. 3. Spoon the soup in bowls. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Contributors control their own work and posted freely to our site. Add the remaining 2 tablespoons Lemon Garlic, the corn kernels, celery, garlic, and ginger. 2 large shallots – skinned and cut in 1/4″ pieces, 5 large ears fresh corn – husks removed and kernels shaved off the cob with a sharp knife (4 1/2 cups), 2 1/2 cups light unsweetened coconut milk. Then the soup is adorned with super-thin slices of jalapeño peppers. Such perfect summer dinner fare! 1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons) This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender. Directions Step 1 Required fields are marked *. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. This is something I actually have all the ingredients for at hand, so I’m making this soon! In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Heat 1 tablespoon oil in a large pot over medium. Bring to a boil, then lower to a simmer. Add the coconut milk and puree until smooth, about 1 to 2 minutes. Two medium-small heads lettuce (see note) 15-ounce can lite coconut milk; 12.3-ounce container firm silken tofu, or one 15-ounce can cannellini (large white) beans, drained and rinsed Add corn kernels, sliced onion, garlic and ½ teaspoon salt. Bring to a boil and simmer for 5 minutes. Step 3: Using a mandoline, slice the jalapeño crosswise in paper-thin slices. Step 2 Thank you, Barbara! But you can also pour an off-dry Riesling – it works very well too. https://foodandstyle.com/chilled-sweet-corn-soup-with-coconut-milk Blend in a blender or vita mix and using a fine mesh strainer, strain into a bowl. Step 1, Cut the kernels of corn from the cobs. Serve chilled, garnished … Print. A very unique cold soup Viviane! With its balance of sweetness and spice, this soup needs an aromatic white wine that’s in total harmony with those elements. Make soup: Heat 2 tablespoons oil in a large pot over medium. Remove the corn cobs and thyme sprigs from the soup (I use tongs) and stir in the corn. Step 2: Heat a large heavy-bottomed pot over medium-high heat. Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. Coconut milk and fresh sweet corn sound absolutely delicious . And the coconut milk, which is the base for the soup, accentuates the sweetness of the corn even more and makes the soup smooth and velvety. Whether it’s a cold soup or a seafood-packed chowder, these soup recipes are delicious. Will definitely be serving this wonderful soup all summer long. The corn is blended with potatoes to create a deep and thick soup base which remains light and fragrant from the basil and coconut milk. [i]Optional[/i]: Using an immersion blender, purree the soup till creamy, then add last cup of corn and heat through to serve. Making Gourmet Easy, One Jaw-Dropping Recipe at a Time. Purée the soup with a stick blender or food processor until very smooth -- about 2 to 3 minutes -- then strain in a medium-meshed sieve. This chilled soup captures the essence of sweet summer corn in the most magnificent way – it’s as pure as can be, and all about the corn. Strain, discarding the cobs. Fabulous recipe! Discard the pulp and adjust the seasoning if needed. Perfect for a warm summers day! Your email address will not be published. https://palatablepastime.com/2017/07/15/coconut-and-corn-soup Thanks for sharing! Thank you so much for your note! This looks gorgeous! This post was published on the now-closed HuffPost Contributor platform. This chilled soup captures the essence of sweet summer corn in the most magnificent way -- it's as pure as can be, and all about the corn. Thank you for your comment. Oh my this looks so beautiful and yummy! My motto: Flavor first! ... oh the coconut milk and the corn…it looks so creamy and rich – I would … Fresh and bright, with the pure flavors of sweet corn and lime juice, this … Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk. Remove from oven and set aside. Photos by Evan Atlas. Add the corn and continue to sauté for 2 or 3 minutes until the corn is translucent, stirring frequently. We pack these soups with ingredients like tomatoes, corn and squash to create a healthy meal. Especially when it’s peak harvest time for corn and the coastal fog rolls in light a heavy gray blanket! Then the soup is adorned with super-thin slices of jalapeño peppers. Bring just to a boil, reduce to a simmer and cook flavors meld, about 20 minutes. Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar. Add the corn, garlic and onions. Step 2, Heat the vegetable oil in a large, deep pot and over medium-low heat. Let me know how your soup turns out… and happy cooking! Last, but not least, the Alderwood smoked salts bring another important contrast – think of what salt does to caramel. Serves: 6 to 8. But its luscious tropical flavors were downright delicious with the sweet corn and coconut flavors. Add the thyme, coconut milk, and ½ cup water. Add buttermilk, water, and salt and puree until smooth. Indeed… fresh sweet corn and coconut milk are marvelous together! Stir in lime juice. the video was very helpful -the recipe sounds great -will try this weekend. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and serve. LOVE your corn soup, Viviane! With a sharp knife, cut kernels off cobs. Garnish each serving … Hi Evelyne! Cover the soup and refrigerate for at least 1 hour. And... Food is love. Simmer for 10 minutes, until the corn is cooked through. Serve chilled, topped with diced tomatoes (if desired). Thank you, Viviane! Then add limejuice and salt to taste. Directions Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. I don’t remember seeing a cold soup made with coconut milk and I just love it! Add the stock, coconut milk and salt and bring to a boil. Pour the soup into a clean pot, add coconut milk and heat through. Ooooh…. This site uses Akismet to reduce spam. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. I am thrilled to hear this, Judy! I love anything with spice! Thanks. Add the coconut milk, almond milk, all but one cup of the corn, and curry. The full-bodied wine was right at home with the creaminess of the soup. Serve hot or cold. In a large stockpot over medium heat, heat olive oil. Place the niblets in a bowl (around 6 cups). Hope this photo of Spicy Corn and Coconut Soup will entice you to try the recipe in today's post on Cooking the Kitchen. Learn how your comment data is processed. And thank you so much for the link to this recipe – very much appreciated! Remove pot from heat, add coconut milk, and set aside for 30 minutes.
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