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 the herbs and simmer for 10 minutes, stirring every now and then. Russet potatoes and coconut milk create a thick, indulgent base for sweet corn marked with notes of fresh mint, garlic, ginger, and plenty of pepper. Strain, discarding the cobs. For the milk I used some homemade oat/coconut milk and the oat part of the milk may have given the soup a just slightly odd texture, but the taste outweighs that. Coconut and Corn Soup. If you crave creaminess but don't want to use milk or eggs, coconut milk is an excellent choice. Coconut is the most popular for its medical advantages for a considerable length of time. Use coconut milk or cream for a vegan option. For the toasted coconut. CHANGES: Used Almond Milk instead of buttermilk increased spices except reduced chipotle powder added fresh pepper reduced water a bit and did not strain it. Reduce heat to medium and simmer for 2 hours. Ingredients. Snap each cob in to 2 or 3 pieces and nestle into a large pot. You only need 3 good sized ears of corn to get 3 cups of kernels not 6 ears like it says. Strain, discard solids, and set aside. By Sue Lau | Palatable Pastime. I love seeing all your photos … Photos by Evan Atlas. Once boiling, reduce heat to medium/medium-low, cover the pot and simmer for 10 minutes until the corn is tender. Turn the heat off. 15. Discard the pulp and adjust the seasoning if needed. Bring to a boil, then adjust the heat to maintain an active simmer. Add in the broth, coconut milk, sweet potatoes, corn kernels, salt, pepper, cumin, cinnamon and worcestershire. 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. The two flavours complement each other so well and when accentuated by the acidity in the lime, the resulting soup is sweet, creamy, fresh and bright This corn and coconut soup can be served hot or cold. Because this recipe is ready to serve in 20 minutes, it’s perfect for any time you want soup in a hurry. Turn down the heat and simmer for about 15 minutes, or until the potatoes are tender. Add the corn mixture to the soup. This month for Soup Swappers the theme is for cold soups and just in time considering how hot and sweltering it is outside in the summer heat. I considered blending it, but I’m happy with it the way it is. Serves: 6 to 8. Fiesta Pepper Corn Soup Stir in cilantro, lime juice and crushed red pepper, if using. Add the flour, stirring well, to make a pasty mixture. I used fresh sweet corn I cooked then cut off the cob. Add the stock, coconut milk and salt and bring to a boil. Whisk in the Make it one of these cold days and you shall know what I'm talking about. Serves 2 -3 . Chilled sweet corn soup with coconut milk. 1 tbsp olive oil. The first time I tried the combination of coconut and corn was while working in the kitchens of Daniel Boulud. ) There was fresh Kahuku corn at the farmers market--so sweet it is a shame to cook it, so instead, I made it into this cold and creamy soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours. After 30 secs, pour in the Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes. A light and lovely summer dish. Simmer until fully incorporated. For my choice, I opted for a coconut and corn soup which can be served warm or cold but I … Bring to a boil then reduce the heat to a simmer. Thin out with cold water, until it has your desired consistency. Calabaza, Corn and Coconut Soup. The key player is the corn, but coconut milk adds the creaminess and some herbs from the garden and a little kick of chili pepper enhance the sweet corn flavor. Blend in a blender or vita mix and using a fine mesh strainer, strain into a bowl. This was light healthy and refreshing. Preparations. Advertisement. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn … Place the niblets in a bowl (around 6 cups). Soups coconut milk, corn, soup, squash, vegetarian 6 Comments. As always, if you make this coconut milk cream of mushroom soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. Increase the heat and bring to a boil. In this condition full-fat coconut milk is the best to get the ideal surface that can extinguish your thirst of having some cold cool just as a sound extravagance. Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. competition last night in Salt Lake City. Then add limejuice and salt to taste. Turn off the heat. Add about 1½ cups of the vegetables from your soup and about ½ cup of the broth to your blender. Coconut milk tends to be more stable than cream, so you can add it any time during the cooking process, though near the end is probably best. Add the stock, coconut milk and salt and bring to a boil. Coconut cream is much thicker than coconut milk, so choose which one to use based on how thick you want your soup. Bring to a boil and then lower heat and s immer gently for 25 minutes to make a sweet corn stock for the soup. Remove the corn cobs and thyme sprigs from the soup (I use tongs) and stir in the corn. For all you soup lovers out there–perfectly timed during these unseasonably cold first days of Spring… My sister, Julie, and her friend Darcy, hosted their very own Soup’s On! Oh and M has been complaining about putting on a couple of pounds lately, guess what diet I plan to put him on?

cold corn soup with coconut milk

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