CHILLED CORN AND COCONUT SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chilled Corn and Coconut Soup image

The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 jalapeno chile, seeded and chopped
3 cups fresh corn kernels
1 can (14 ounces) light coconut milk
2 1/2 cups water
Salt and pepper
1 tablespoon fresh lime juice
Fresh corn kernels, for garnish

Steps:

  • Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.
  • Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.
  • Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

Nutrition Facts : Calories 135 g, Fat 6 g, Protein 4 g

There are no comments yet!