Make Ahead

Sweet Chili and Coconut Corn Soup

August  1, 2011
2 Ratings
  • Serves 6
Author Notes

There are a couple of ears of fresh corn on the counter and soapy-smelling cilantro growing in the garden. Sounds like we're making soup today. Warm, velvety, sweet yet spicy. "Soup is good food," anytime of the year.

What You'll Need
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 2 cups chicken or vegetable broth
  • 1 13.5-ounce can light coconut milk
  • 3 ears fresh corn
  • juice of one lime
  • kosher salt to taste
  • 3 tablespoons sweet chili sauce
  • handful fresh cilantro leaves
  1. Remove the corn kernels from the cobs and set aside, keeping the cobs.
  2. Place oil, onions, garlic and coriander in a large pot and heat to medium. Saute until onions are translucent and garlic is fragrant.
  3. Stir in the broth and coconut milk.
  4. Add the corn kernels and cobs and bring to a boil. Simmer for 20 minutes, then remove cobs and discard.
  5. Add the lime juice, salt, and sweet chili sauce.
  6. Blend to thicken slightly using an immersion blender.
  7. Ladle into bowls and garnish with cilantro.
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