Coconut Corn Soup
A velvety blend of sweet corn, coconut milk, and gentle spice, this Coconut Corn Soup is an easy one-pot dish that delivers comfort in every spoonful. With vibrant flavors and a creamy finish, it’s perfect for both casual meals and dinner parties.
Equipment
- 1 large saucepan
- 1 wooden spoon
- 1 chef’s knife
- 1 chopping board
- (1) Blender or hand blender
- 1 fine sieve
Ingredients
- 500 g fresh or frozen corn
- 440 ml coconut milk
- 500 ml vegetable stock
- 1 tbsp olive oil
- 1 small knob of butter
- ½ brown onion finely diced
- 1 red chili chopped
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
- 1 tbsp fresh lime juice
Optional Garnishes:
- 20 g crab meat optional
- Fresh coriander leaves
- Charred corn kernels
- Pickled onions
- Fresh chili slices
- Drizzle of coconut milk
Instructions
- Sauté the Aromatics: Begin by setting a large saucepan over medium heat. Add the olive oil and a small knob of butter, allowing them to melt together and form a fragrant base. Once the butter starts to foam slightly, add the finely diced brown onion and minced garlic. Gently sauté for about 3–4 minutes, stirring occasionally, until the onion becomes soft, translucent, and slightly golden at the edges. This step builds depth and sweetness in the soup, giving it a richer flavor foundation.
- Infuse the Heat and Sweetness: Stir in the chopped red chili, letting it mingle with the aromatic onion and garlic. Add the corn kernels at this stage—fresh corn will yield a brighter, sweeter flavor, but frozen corn works perfectly for convenience. Season the mixture with a pinch of salt and freshly ground black pepper. Allow the corn to cook for around 5 minutes, stirring from time to time so that the flavors blend beautifully and the corn begins to release its natural sweetness.
- Pour in the Creamy Base: Once the corn is lightly sautéed, pour in the coconut milk followed by the vegetable stock. Stir well to combine all the ingredients into a uniform mixture. The coconut milk adds a velvety smoothness and gentle richness, while the stock balances it out with savory depth. Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer softly for 15–20 minutes. During this time, the corn will become tender and infused with the creamy coconut flavor.
- Blend for a Smooth Texture: After simmering, remove the saucepan from the heat and let the soup cool slightly—this makes blending safer and helps retain a silky consistency. Using either a high-speed blender or a hand blender, puree the soup until completely smooth and creamy. Take your time blending to achieve the perfect velvety texture. If you prefer a more refined finish, strain the blended soup through a fine sieve into a clean saucepan, pressing down with a spoon to extract every bit of flavor.
- Adjust the Seasoning and Brighten the Flavor: Place the strained soup back on low heat. Taste and adjust the seasoning—add a little more salt or pepper if needed. Stir in the fresh lime juice, which adds a subtle tang and lifts the coconut’s natural sweetness. Give the soup one final stir to ensure all flavors are balanced. If the consistency seems too thick, add a splash of warm stock or water until you reach your preferred texture.
- Prepare the Garnishes (Optional but Recommended): While the soup warms gently, prepare your choice of garnishes. For an elegant touch, flake a small amount of crab meat and set it aside. Lightly char a few corn kernels in a dry pan or under a broiler for a smoky aroma. Slice some fresh red chili and prepare a few sprigs of coriander for freshness. Pickled onions add a tangy crunch that contrasts beautifully with the creamy soup.
- Assemble and Serve: Ladle the hot coconut corn soup into serving bowls. Add your desired garnishes—top with a few flakes of crab meat, a sprinkle of charred corn, a few slices of chili, and a drizzle of coconut milk for a polished look. Finish with a scattering of coriander leaves for color and fragrance. Serve immediately while warm, accompanied by crusty bread or a side salad for a complete, comforting meal.
Notes
- Use fresh corn whenever possible for a naturally sweet, vibrant flavor, but frozen corn works wonderfully and saves prep time.
- If you prefer a richer soup, substitute part of the vegetable stock with extra coconut milk.
- Straining the soup after blending gives it a restaurant-quality, silky texture.
- A squeeze of lime juice at the end brightens up the flavors and enhances the sweetness of the corn.
- The optional garnishes—especially crab meat, pickled onions, and charred corn—elevate presentation and flavor, making this soup suitable even for elegant dinner parties.
- This soup keeps well for a few days, making it a great make-ahead option for busy weeks.
