Coconut Corn Soup
DELICIOUS and simple to make - this soup is a dinner party must have!
Servings 6 people
Calories 260kcal
Ingredients
- 500 g corn
- 440 ml coconut milk
- 500 ml vegetable stock
- 1 tbsp olive oil
- 1 knob butter
- 1 red chili chopped
- .5 brown onion diced
- 1 clove garlic
- salt
- pepper
- 1 tbsp lime juice
Garnish
- 20 g crab meat
- coriander leaves
- charred corn
- pickled onions
- chili slice
- coconut milk
Instructions
- Add oil and butter to a saucepan on medium heat and sweat onion and garlic until soft
- Add corn, chili & seasoning and cook for a further 5 mins, add coconut milk and stock. Cover and cook for 15 - 20 mins until corn is cooked through
- Allow soup to cool slightly and blend until smooth, strain through a sieve and adjust seasoning accordingly. Add a small amount lime juice and taste adjusting seasoning/lime juice as necessary
- Serve with above mentioned garnishes
Notes
Essential Tools
- chef knives
- chopping board
- wooden spoon
- large saucepan
- sieve
- blender or hand blender
Tips/Tricks
- using fresh corn is best for delicious corn flavour but frozen works just fine and is obviously cheaper too!
- soup will keep for 3 - 4 days in the fridge
- the toppings defo take this soup up a few notches so if possible try it with them but it's delicious either way!
Nutrition
Calories: 260kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 372mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 17.9mg | Calcium: 18mg | Iron: 2.9mg