Corn And Coconut Soup Recipe

Name: Corn And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 1/2 cups corn kernels canned; 2 green onions finely chopped; salt; 1 garlic clove minced; 1 teaspoon olive oil; 2 1/3 cups vegetable stock; 7/8 cup coconut milk; 2 teaspoons lime juice; coriander

Servings: persons

1 teaspoon olive oil
2 1/2 cups corn kernels canned
2 green onions finely chopped
salt
1 garlic clove minced
1 teaspoon olive oil
2 1/3 cups vegetable stock
7/8 cup coconut milk
2 teaspoons lime juice
coriander

1
Heat a skillet with 1 teaspoon olive oil at medium flame, then add the corn kernels, onions, salt to taste, and garlic clove. Stir occasionally until the onions are transparent.
2
Place 4 tablespoons corn from the skillet into a small bowl.
3
Add the vegetable stock and the remaining corn in the skillet into a large cooking pot, and heat at medium flame for 10 minutes after it boils.
4
Place the soup in a food processor/blender and mix it with the coconut milk until there are no visible corn kernels.
5
Serve with lime juice and coriander.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 1/2 cups corn kernels canned, 2 green onions finely chopped, salt, and more.

Yes, Corn And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Coconut Soup

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