31 July 2009

Chilled Curried Coconut Corn Soup

Fresh corn in an Amish market in OH today. Here is a picture of Nanny and me shucking it.

But what to do with it. Sure we'll eat some of it with lots of butter and salt but for a little more adventure may I suggest this marvelous soup!


Five ears of corn, shucked.
5 tablespoons minced cilantro
1/2 cup finely diced red onion
1 tablespoon butter
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp garam masala or mild curry
1 tbsp flour
1 can coconut milk (13.5 oz)
Juice of one or two limes (to taste)


1. Cut the kernels off the cob.
2. Scrap the cobs with the dull side of a knife to get out the "milk".
3. Break up the cobs and add to 5 cups of water with chopped cilantro stems, red onion trimmings and simmer for at least 30 minutes. Strain.
4. Heat the butter and cook the onion until soft but not brown.
5. Add the spices and stir for a bit.
6. Stir in flour, then coconut milk, and the corn, milk and scrapings. Bring to a simmer.
7. Add 1 tsp. salt and 1/2 tsp pepper ( I like lots more actually).
8. Add cilantro and 1.5 cups of the strained "stock."
9. Bring to a simmer and cook for 10 minutes. If too thick add more of the "stock" until you get a consistency you like.
10. Puree a cup of the soup in the blender for a minute and then add back to the pot.
11. Add the juice of one lime.
12. Stir and adjust seasonings.

Cool. Refrigerate until cold.
Serve with a sprinkle of chopped cilantro and a swirl of plain yogurt on each serving.



No comments: