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Coconut Corn Soup

Helen T. Patterson
A smooth, creamy, and slightly spicy Coconut Corn Soup loaded with sweet corn and coconut milk.
Ready in just 25 minutes, this fiber-rich, plant-based soup is perfect for quick dinners, meal prep, or impressing guests with minimal effort.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Worldwide
Servings 6

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.