This creamy Coconut Corn Soup is a simple yet indulgent dish perfect for any day of the week.
Bursting with sweet corn and enriched with coconut milk, it’s naturally high in fiber and plant-based protein while providing healthy fats.
Quick to prepare and full of flavor, it makes a satisfying, low-saturated-fat option ideal for lunches, dinners, or easy meal prep.
Coconut Corn Soup
Equipment
- 1 Large saucepan
- (1) Wooden spoon
- (1) Chef’s knife
- 1 chopping board
- 1 blender or hand blender
- 1 Fine-mesh sieve
Ingredients
- 500 g corn kernels fresh or frozen
- 440 ml coconut milk
- 500 ml vegetable stock
- 1 tbsp olive oil
- 1 small knob of butter
- 1 red chili chopped
- ½ brown onion diced
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
- 1 tbsp lime juice
Garnishes (optional):
- 20 g crab meat
- Fresh coriander leaves
- Charred corn kernels
- Pickled onions
- Sliced chili
- Extra coconut milk for drizzling
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients to ensure a smooth cooking process. Dice the brown onion finely, mince the garlic, and chop the red chili into small pieces. If using fresh corn, carefully cut the kernels off the cob. Measure out the coconut milk and vegetable stock, and have the olive oil, butter, lime juice, and seasonings ready. Prepping everything beforehand will make cooking effortless and prevent last-minute rushes.
- Heat the Pan and Melt the Fats: Place a large saucepan on medium heat and add the olive oil along with the knob of butter. Allow the butter to melt completely, blending with the olive oil. The combination of oil and butter provides a subtle richness and prevents the soup from sticking. Swirl the pan gently to ensure the fats coat the base evenly.
- Sauté Aromatics: Add the diced onion and minced garlic to the pan. Stir continuously with a wooden spoon, allowing them to soften and release their natural sweetness. Cook for 3–5 minutes, or until the onion becomes translucent and aromatic. Be careful not to burn the garlic, as it can turn bitter. The goal is to create a flavorful base that enhances every spoonful of your soup.
- Add Corn and Chili: Once the aromatics are softened, add the corn kernels and chopped red chili to the pan. Stir to combine, letting the corn absorb the buttery, garlicky flavors. Sprinkle in a pinch of salt and pepper to season evenly. Cook for an additional 5 minutes, stirring occasionally, so the corn starts to soften and the chili infuses a gentle heat.
- Pour in Liquids: Carefully pour the coconut milk and vegetable stock into the pan with the corn mixture. Stir well to combine, ensuring the liquid fully covers the corn and aromatics. The coconut milk adds a creamy texture, while the vegetable stock enhances depth of flavor. Bring the mixture to a gentle simmer over medium heat.
- Simmer the Soup: Cover the saucepan with a lid and let the soup simmer for 15–20 minutes. Stir occasionally to prevent sticking and check that the corn is tender. At this stage, the flavors meld together beautifully—the sweetness of the corn, the creaminess of the coconut, and the mild heat from the chili create a balanced, flavorful base.
- Blend to Smoothness: After simmering, remove the pan from the heat and allow the soup to cool slightly for 2–3 minutes. Using a blender or hand blender, puree the soup until completely smooth. If you prefer an ultra-creamy texture, strain the blended soup through a fine-mesh sieve to remove any fibrous bits. Blending carefully ensures a velvety, luxurious consistency.
- Adjust Seasoning and Add Lime: Taste the soup and adjust seasoning as needed with additional salt, pepper, or lime juice. The lime juice adds brightness, balancing the richness of the coconut milk and enhancing the natural sweetness of the corn. Stir thoroughly to integrate all flavors.
- Prepare Garnishes: While the soup cools slightly, prepare the optional garnishes. Lightly char a few corn kernels on a hot pan or griddle for added smokiness. Chop fresh coriander leaves, slice a fresh chili, and ready any pickled onions or crab meat you’d like to include. These garnishes add texture, flavor, and visual appeal to the finished soup.
- Serve the Soup: Ladle the warm coconut corn soup into individual bowls. Drizzle with a little extra coconut milk if desired and top with your prepared garnishes. Finish with a few coriander leaves for freshness and a subtle aromatic touch. Serve immediately while warm, enjoying the creamy texture, sweet corn flavor, and gentle hint of spice in every spoonful.
Notes
- Fresh corn kernels give the sweetest, most vibrant flavor, but frozen corn works well for convenience and consistency.
- Adjust the level of chili according to your heat preference; remove seeds for milder spice.
- Blending the soup while slightly cooled prevents splattering and ensures a smooth, safe process.
- Straining the soup is optional but creates an extra silky texture, ideal for presentation.
- Garnishes like crab meat, pickled onions, and charred corn add depth of flavor, texture, and visual appeal.
Chef’s Secrets For Maximum Flavor
To elevate your Coconut Corn Soup, focus on layering flavors.
Start by properly sweating the onions and garlic until soft and aromatic—this forms a flavorful base.
Toasting or charring a few corn kernels separately before adding them as a garnish adds a smoky contrast to the natural sweetness of the soup.
For a touch of brightness, always finish with fresh lime juice; it balances the richness of the coconut milk and brings out the corn’s sweetness.
Using a combination of olive oil and butter provides subtle complexity while keeping the soup creamy and indulgent without heavy cream.
Creative Serving Suggestions And Pairings
This soup works beautifully as both a starter and a main course.
Serve it in elegant bowls for dinner parties or cozy mugs for casual lunches.
Pair it with crusty bread, garlic toast, or a light salad for a complete meal.
Garnishes can be customized: fresh coriander leaves, chili slices, or pickled onions add freshness and texture, while crab meat introduces a luxurious, savory twist.
For a vegetarian version, omit seafood and boost flavor with roasted nuts or crispy chickpeas for crunch.
Storage Tips For Later Enjoyment
Coconut Corn Soup stores well in the fridge for up to 3–4 days.
Keep it in an airtight container to preserve freshness and prevent separation.
Reheat gently on the stovetop over low heat, stirring occasionally to maintain the creamy texture.
Avoid boiling after adding lime juice, as high heat can cause the citrus to taste bitter.
This soup also freezes well for up to two months—just thaw overnight in the fridge and blend again briefly before serving for a smooth consistency.
Frequently Asked Questions
1. Can I use frozen corn instead of fresh?
Yes! Frozen corn is a convenient and affordable alternative.
Simply thaw before cooking or add directly to the pan—cooking time may increase slightly, but the flavor remains excellent.
2. Is this soup suitable for vegans?
Absolutely. Swap the butter with a plant-based margarine or extra olive oil, and skip any non-vegan garnishes like crab meat.
The coconut milk provides creaminess without dairy.
3. How spicy is the soup?
The chili provides a gentle warmth rather than overwhelming heat.
You can remove the seeds for a milder version or add more chili to suit your taste.
4. Can I make this soup ahead of time?
Yes, it’s ideal for meal prep. Make the soup, cool completely, and store in the fridge for up to 4 days.
Reheat gently and add fresh garnishes just before serving.
5. How do I achieve a smooth, creamy texture?
Blend the soup while slightly cooled and strain through a fine-mesh sieve if desired.
Using a high-speed blender ensures a velvety finish. Stir in lime juice after blending for bright, balanced flavors.
