Spicy Corn and Coconut Soup

Looking for comfort? This is your bowl!

Came across this amazing recipe by @sarahjampel on @nytcooking and couldn’t resist making a pot full of this one for my unending love for Corn

Creamed corn muddled with coconut milk, stir cooked with ginger, garlic, shallots and serrano chillies, with a handful of little potatoes, this bowl is a Soup Lovers Dream!!

Try it to believe it! Makes 2 servings:

You’ll need:

2.5 cups fresh/frozen corn kernels – I used cream style corn from Giant green – 270 ml

2 tbsp olive oil

1-2 shallots, thinly sliced

2 garlic cloves – minced

1/2 Inch ginger – minced

½ Serrano chilly/Green chilly – minced

2 small potatoes – diced

1 cup vegetable broth

½ can (200 ml) coconut milk

½ tbsp lime juice

Salt and pepper to taste

Coriander and roasted peanuts to garnish

Instructions:

In a pan on medium heat, add olive oil. Then add minced, ginger, garlic, chilly and shallots. Sautee for 2-3 mins till nice and aromatic

Now add corn kernels or I used creamed corn (half can/270 ml), sautee for 3-4 mins on medium heat till it gets softer and brighter

Season with salt and pepper and throw in the potatoes, veg stock and coconut milk. Cover cook for 5-7 mins on medium low

Now transfer half the mixture in a blender (cool it down before blending) and blend to a smooth puree (I skipped this step as I used cream style corn which are already smooshed)

Add the blended puree back to the soup pan/pot, add lime juice, mix well for 1-2 mins on medium heat

Garnish with extra chillies, roasted peanuts, coriander etc – Optional

Serve Hot!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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