Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chilled coconut and corn soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chilled coconut and corn soup is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chilled coconut and corn soup is something that I have loved my entire life. They’re fine and they look wonderful.
I had a bowl of chilled corn and coconut soup at restaurant a few weeks ago, so had to give it a go. Fresh sweet corn from the field, Goya canned coconut milk, organic coconut oil, fresh onion from the garden, etc.. Flavor looked good as is, and that is how I made it the first time. This coconut corn soup is delicious served hot or cold.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chilled coconut and corn soup using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chilled coconut and corn soup:
- Get 1 shallot, chopped
- Make ready 2 cloves garlic, chopped
- Prepare 1 medium white waxy potato, unpeeled and chopped into 1 cm cubes
- Take 1 1/2 cups sweet corn kernels
- Prepare 2 cups vegetable stock
- Get 2 sprigs fresh tarragon, plus 1 tbsp minced tarragon for garnish
- Take 2-400 ml cans premium coconut milk
Well, this creamy vegan soup might just be what you need on days you only crave for a light meal! Bring to a boil over high heat, then reduce to a simmer and cook until Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. This vegan, curried coconut corn soup is full of texture. It's spiced, but not spicy, naturally sweet and tart, and subtly rich due to the coconut milk.
Steps to make Chilled coconut and corn soup:
- Add a splash of coconut oil to a medium pot on medium heat. Add the shallot and garlic and fry gently for 1 minute. Don't let the garlic brown.
- Stir the potatoes and 1/2 cup corn into the pot. Add a pinch of salt and a few grinds of black pepper, and fry for 2 or 3 minutes before adding the stock and tarragon sprigs. Bring to a simmer. Let cook for about 15 minutes, or until the potatoes are fork-tender and the liquid has reduced slightly. Take the pot off the heat to cool.
- Once cooled, remove the tarragon sprigs. Use either a stand or immersion blender to blitz the soup base until no large pieces remain. Strain through a fine mesh strainer back into the pot (use a chinois if you have one). Really press down on the strainer to make sure you get all the delicious liquid out. Put the pot back on the heat, set to medium.
- Add the coconut milk to the pot and whisk until smooth. Check the seasoning, and add more salt and pepper as needed. Because every brand of coconut milk is different, add a pinch of sugar to boost the sweetness if you have to. Bring the pot just to a simmer, then take it off the heat again. When cooled to room temperature, transfer the soup into a lidded container and put it in the fridge for at least 1 hour.
- Serve the soup as cold as possible. To do so, put a few tbsp sweet corn in a bowl, then ladle the soup over it. Finish with a light pinch of the minced fresh tarragon.
This vegan, curried coconut corn soup is full of texture. It's spiced, but not spicy, naturally sweet and tart, and subtly rich due to the coconut milk. Deborah likes to serve this curried coconut corn soup over basmati rice, with a swirl of yogurt and a sprig of cilantro. I've yet to do any of these things as I. Vegetarian Soup Recipes Soup And Salad Recipes Coconut Lentil Soup Cooking Recipes Food Healthy Pasta Healthy Recipes.
So that’s going to wrap this up with this special food chilled coconut and corn soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
