Recipe: Appetizing Chilled coconut and corn soup

Chilled coconut and corn soup. This coconut corn soup is delicious served hot or cold. Kids love the soup warm and it's also a refreshing treat for adults on a hot summer day. The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.

Season to taste with more salt. 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. corn coconut soup. 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. You can have Chilled coconut and corn soup using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chilled coconut and corn soup

Prepare 1 of shallot, chopped.
Prepare 2 cloves of garlic, chopped.
It's 1 of medium white waxy potato, unpeeled and chopped into 1 cm cubes.
It's 1 1/2 cups of sweet corn kernels.
It's 2 cups of vegetable stock.
It's 2 sprigs of fresh tarragon, plus 1 tbsp minced tarragon for garnish.
You need 2-400 ml of cans premium coconut milk.

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. Be the first to rate & review! In a medium soup pot over medium heat, sauté onion, celery, leek, garlic, carrot, and corn in butter. The creamy combination of coconut milk, corn and chicken is a match made in heaven.

Chilled coconut and corn soup instructions

Add a splash of coconut oil to a medium pot on medium heat. Add the shallot and garlic and fry gently for 1 minute. Don't let the garlic brown..
Stir the potatoes and 1/2 cup corn into the pot. Add a pinch of salt and a few grinds of black pepper, and fry for 2 or 3 minutes before adding the stock and tarragon sprigs. Bring to a simmer. Let cook for about 15 minutes, or until the potatoes are fork-tender and the liquid has reduced slightly. Take the pot off the heat to cool..
Once cooled, remove the tarragon sprigs. Use either a stand or immersion blender to blitz the soup base until no large pieces remain. Strain through a fine mesh strainer back into the pot (use a chinois if you have one). Really press down on the strainer to make sure you get all the delicious liquid out. Put the pot back on the heat, set to medium..
Add the coconut milk to the pot and whisk until smooth. Check the seasoning, and add more salt and pepper as needed. Because every brand of coconut milk is different, add a pinch of sugar to boost the sweetness if you have to. Bring the pot just to a simmer, then take it off the heat again. When cooled to room temperature, transfer the soup into a lidded container and put it in the fridge for at least 1 hour..
Serve the soup as cold as possible. To do so, put a few tbsp sweet corn in a bowl, then ladle the soup over it. Finish with a light pinch of the minced fresh tarragon..

Authentic Thai food relies upon the careful balance of sweet, salty, spicy and sour which is achieved with this coconut, corn and chicken soup recipe guaranteed to give your immune system a. This beautiful corn gazpacho is made with fresh, sweet summer corn. Whether you're craving classic Spanish gazpacho or an earthy-sweet bowl of blended beets, these bowls of cold soup are just the refreshment you're looking This recipe is enough to get us excited for summer: Fresh and bright, with the pure flavors of sweet corn and tart lime juice, this creamy, vegan. This vegan, curried coconut corn soup is full of texture. It's spiced, but not spicy, naturally sweet and tart, and subtly rich due to the coconut milk.