in Soup Recipes

Corn soup with coconut milk

updated

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Ingredients for 4 servings:

  • 3 cans of corn
  • 6 spring onions
  • 3 tbsp oil
  • 1 can coconut milk
  • 700 ml vegetable stock
  • 6 cloves garlic
  • 4 tsp lemon juice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and fast

Finely chop the spring onions, drain the corn, and peel the garlic. Heat a pan with oil and sauté the corn and spring onions. Set aside 6 tablespoons of the sautéed mixture. Add the broth, coconut milk, and lemon juice to the pan, add the garlic cloves, and finely chop everything with an immersion blender. Bring to a boil and simmer for 15 minutes. Season with salt and pepper to taste. Before serving, add the reserved corn and spring onion mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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