Fall
Curried Coconut Corn Soup
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21 Reviews
emanne
September 8, 2020
This was really good--I added zucchini and and carrots since I'm up to my ears in zucchini. Will be making again!
Lisa
January 4, 2019
It was a rainy cold Christmas Eve. I was making dinner. Last minute, I decided to add a warm soothing soup. Shops already closed. I have to make it from whatever I have in house. A quick search let me to this recipe. Not only I have all ingredients required for this soup (organic frozen corns). In my experience, Alexandra’s recipes never fail. I sautéed cilantro stem with onion for its flavor. Added leaves after I plated. So it is visually appealing. Most of all, it tasted wonderfully delicious and soothing. It was a huge success. Everyone loved it.
marsiamarsia
September 12, 2017
Here's a link to Wikipedia's short explanatory article on gomazio: https://en.wikipedia.org/wiki/Gomashio
urbancooknyc
September 10, 2017
I love this recipe! I've made it a couple of times now and it's delicious at room temperature in the summer. I added the chopped cilantro right before serving it, along with some gomazio, yum! Alexandra, you should give it a try.
yiayia
August 18, 2017
The perfect summer recipe! I'm wondering whether it makes sense to stir in the cilantro for the soup as opposed to the stock at the end rather than simmer it because the cilantro turns army green. That said, this is delicious and colorful. I served it with the cucumber salad posted on your blog--such pretty colors together. I doubled the recipe--easy to do and who wouldn't want second helpings?
Blork
August 15, 2017
Really delicious. The cob stock recipe makes at least double what you need, so I freeze the rest and then skip the stock-making step next time I have corn on the cob. Also, I use a stick blender to give it a quick whiz before adding the lime juice; not a full purée, but a mix. Maybe 80% of kernels left intact (makes for a slightly thicker and creamier soup).
CHRISTINE M.
August 1, 2017
We really enjoyed this recipe! So flavorful and I loved making the stock from the corn cobs. Thank you so much. I made roasted Sock eye salmon with curry, Penzeys Singapore seasoning, and mayo to the salmon along with a quick stir fry of garden greens and tomatoes. Oh, it was such a nice compliment to the delicious soup. This is a real keeper!
CHRISTINE M.
August 1, 2017
We really enjoyed this recipe! So flavorful and I loved making the stock from the corn cobs. Thank you so much. I made roasted Sock eye salmon with curry, Penzeys Singapore seasoning, and mayo to the salmon along with a quick stir fry of garden greens and tomatoes. Oh, it was such a nice compliment to the delicious soup. This is a real keeper!
Alexandra S.
August 2, 2017
oooh yum! It all sounds so good. Such a lovely summer meal! I've been making sockeye, too — love its color and flavor.
Sajini C.
July 29, 2017
i just made this. It was just what i needed on a rainy day. simple and delicious
Heidi
July 27, 2017
Have you tried this soup chilled?
Also, I have been making your mother's peasant bread weekly for a month! I feel like I need 2 1/8 cups water or the dough is too dry. Has anyone else mentioned this small tweak? It works with 2 cups but doesn't rise as much.
Also, I have been making your mother's peasant bread weekly for a month! I feel like I need 2 1/8 cups water or the dough is too dry. Has anyone else mentioned this small tweak? It works with 2 cups but doesn't rise as much.
Alexandra S.
July 27, 2017
I have not! It has been cold and rainy in update NY, so I haven't been tempted, but I have to confess: I kind of can't really envision eating it cold?! I feel like it would feel like eating canned corn or something. BUT, I would love you to prove me wrong :) OR if you are feeling similarly and you are someplace warm, wait till it cools down a bit.
And yay re bread!! I'm glad you've adjusted the water to make it work for you. And I have no doubt it's necessary. For me in the winter, I'm often cutting back on the flour of all of the breads I bake, so it really varies region to region. Question: Are you using a scale? I would be curious to hear if you need to adjust the water if you are using precisely 512 g flour. Keep me posted!
And yay re bread!! I'm glad you've adjusted the water to make it work for you. And I have no doubt it's necessary. For me in the winter, I'm often cutting back on the flour of all of the breads I bake, so it really varies region to region. Question: Are you using a scale? I would be curious to hear if you need to adjust the water if you are using precisely 512 g flour. Keep me posted!
Heidi
August 9, 2017
I had been wanting a digital scale and used this bread as my excuse to purchase one! I have watched your videos and to get the wet, sticky texture you get, I do need the extra 1/8 cup water. No big deal, just thought I'd mention it.
The soup is so delicious, I now make double batches. I haven't eaten a bowl chilled, although I have had a spoonful from the fridge and it's tasty. I think if the corn was puréed it would be refreshing chilled, but I'm not going to bother as it's delicious hot with a slice of peasant bread!
I so enjoy your stories and recipes Alexandra!
The soup is so delicious, I now make double batches. I haven't eaten a bowl chilled, although I have had a spoonful from the fridge and it's tasty. I think if the corn was puréed it would be refreshing chilled, but I'm not going to bother as it's delicious hot with a slice of peasant bread!
I so enjoy your stories and recipes Alexandra!
Alexandra S.
August 9, 2017
Heidi, you are too kind, thank you for your nice words and for following up re bread! I'm so glad you've been able to adjust the recipe with more water to make it work. I find it so interesting hearing how people have to adjust the recipe from season to season and region to region, and how even just 1/8th cup more water will make all the difference in the world in terms of success.
And I think you are right re puréeing the soup for the chilled version — sounds way more appealing. Hope you are well!
And I think you are right re puréeing the soup for the chilled version — sounds way more appealing. Hope you are well!
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