Best 2 Spicy Corn Coconut Soup Recipes

Are you craving a delightful and comforting soup that tantalizes your taste buds? Look no further than this Spicy Corn Coconut Soup! Get ready to embark on a culinary journey where the vibrant flavors of corn, coconut, and a hint of spice come together in perfect harmony. This soup is not just any ordinary dish; it's a symphony of flavors that will warm your heart and leave you craving for seconds.

Indulge in this creamy and flavorful soup that features tender corn kernels, aromatic coconut milk, and the perfect balance of spices. It's a delightful treat that caters to various dietary preferences, as it is both vegan and gluten-free. This recipe offers a flexible culinary experience, allowing you to adjust the level of spiciness to suit your palate.

But that's not all! This article also includes three additional soup recipes to satisfy every taste and occasion. Dive into the creamy and satisfying Vegan Cream of Mushroom Soup, perfect for a comforting and hearty meal. Relish the rich and savory flavors of the Creamy Tomato Soup, a classic that never fails to impress. And for those who love a bit of a kick, the Spicy Miso Noodle Soup is a must-try, combining the bold flavors of miso and spice in a tantalizing broth.

So, gather your ingredients and let's embark on a culinary adventure! These recipes promise to deliver a delightful and satisfying experience, whether you're looking for a quick and easy weeknight meal or a special dish to impress your loved ones.

Let's cook with our recipes!

SPICY CORN AND COCONUT SOUP

Spicy Corn and Coconut Soup image

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Steps:

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
Add potato pieces, and stir to coat, 1 to 2 minutes.
Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

SPICY CORN & COCONUT SOUP

Spicy Corn & Coconut Soup image

Categories Corn Soup/Stew

Number Of Ingredients 10

Ingredients

5 ears corn
2 tablespoons olive oil
2 shallots, sliced into rings
3 garlic, minced
1 ginger, one inch, peeled and minced
1 serrano, minced
2 red potatoes, small, cubed
2.5 cups broth
1 can coconut milk
1 tablespoon lime juice

Steps:

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside.
In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add reserved corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
Add potato pieces, and stir to coat, 1 to 2 minutes.
Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Tips:

To enhance the spiciness of the soup, use a combination of freshly chopped chili peppers and chili flakes. Adjust the amount of chili peppers and chili flakes according to your desired level of spiciness.
For a creamy and rich coconut milk flavor, use full-fat coconut milk. You can also use a combination of coconut milk and vegetable broth for a lighter soup.
To add a smoky flavor to the soup, roast the corn kernels in a hot oven or on a grill before adding them to the soup.
Feel free to add other vegetables to the soup, such as diced carrots, bell peppers, or zucchini.
Serve the soup with a dollop of sour cream, yogurt, or avocado for an extra creamy and flavorful touch.

Conclusion:

This spicy corn and coconut soup is a delicious and easy-to-make recipe that is perfect for a quick and healthy meal. With its combination of sweet corn, creamy coconut milk, and a hint of spiciness, this soup is sure to be a hit with the whole family. Whether you're looking for a comforting meal on a cold day or a light and refreshing soup for a summer lunch, this spicy corn and coconut soup is the perfect choice.