Chilled Thai Corn Soup
Serves 4
Time 1 hr 25 min
This terrifically flavorful soup is a great way to enjoy fresh sweet corn and aromatic basil. We suggest serving it chilled, though it’s delicious hot as well.
Special Diets:
Ingredients
- 3 cups fresh corn kernels (from 5 to 6 ears)
- 2 cups coconut water, divided
- 1 cup unsweetened plain almondmilk
- 2 tablespoons fresh lime juice
- 1/4 teaspoon fine sea salt
- Pinch cayenne pepper
- 1/3 cup toasted unsweetened coconut flakes
- 1/4 cup unsalted dry-roasted peanuts, chopped
- 1/4 cup chopped fresh basil leaves
Method
Blend corn and 1 cup of the coconut water together in a blender until very smooth and frothy, about 1 minute.
Pour mixture into a saucepan and bring to a boil over high heat.
Lower heat and cook, stirring frequently, until soup is slightly thickened and no longer tastes starchy, about 3 minutes.
Remove from heat and stir in almondmilk, lime juice, salt, cayenne and remaining 1 cup coconut water.
Refrigerate until chilled, at least 1 hour and up to 2 days.
Combine coconut flakes, peanuts and basil.
Ladle soup into bowls and top with coconut mixture.
Nutritional Info:
Per serving: 1 1/2 cups plus topping, 230 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g carbohydrates (4g dietary fiber, 12g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 cups fresh corn kernels (from 5 to 6 ears)
- 2 cups coconut water, divided
- 1 cup unsweetened plain almondmilk
- 2 tablespoons fresh lime juice
- 1/4 teaspoon fine sea salt
- Pinch cayenne pepper
- 1/3 cup toasted unsweetened coconut flakes
- 1/4 cup unsalted dry-roasted peanuts, chopped
- 1/4 cup chopped fresh basil leaves