Curried Coconut Corn Soup with Lime & Cilantro
Curried Coconut Corn Soup with Lime & Cilantro
Ingredients
For the Soup
- 4 corn, ears, yellow or white varieties, shucked
- 8 cilantro sprigs
- 1/2 cup red or white onion, finely diced, trimmings reserved
- 1 tablespoon butter, or olive oil
- 1 teaspoon coriander seeds, or ground coriander
- 1/2 teaspoon cumin seeds, or ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika, hot or mild
- 2 teaspoons salt, sea salt or kosher salt, to taste
- as needed black pepper, freshly ground
- 1 can unsweetened coconut milk, (1 1/2 to 2 cups)
- 2 tablespoons cilantro leaves, finely chopped, plus more as needed for garnish
- 1 lime, juiced, or more to taste
Instructions
- 1
Bring 6 cups of water to a boil in a saucepan. Meanwhile, slice the corn kernels off the cobs. A tip is to do this in a shallow bowl or plate lined with a tea towel to catch the kernels.
⏱️ 5 min
- 2
Break the corn cobs and add them to the heating water along with the cilantro sprigs and any reserved onion trimmings. Simmer for at least 15 minutes, or longer if time allows, to create a flavorful stock. Strain the stock, discarding the solids.
⏱️ 20 min
- 3
In a soup pot, melt the butter or heat the olive oil over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until softened. If using whole cumin and coriander seeds, toast them in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle. Add the ground or pre-ground cumin and coriander, paprika, and turmeric to the onions, and cook for a few more minutes, stirring constantly.
⏱️ 10 min
- 4
Pour in the unsweetened coconut milk, add the reserved corn kernels, and the finely chopped cilantro. Stir in 1 1/2 cups of the prepared corn stock and 1 teaspoon of salt. Bring the soup to a gentle simmer over medium heat and cook for 10 minutes.
⏱️ 10 min
- 5
Squeeze in the juice of half of the lime. Taste the soup and add the juice of the remaining half lime if desired. Adjust the seasoning with additional salt and freshly ground black pepper to taste. If the soup is too thick, thin it with more of the reserved corn stock.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Curried Coconut Corn Soup with Lime & Cilantro
Ingredients
For the Soup
- 4 corn, ears, yellow or white varieties, shucked
- 8 cilantro sprigs
- 1/2 cup red or white onion, finely diced, trimmings reserved
- 1 tablespoon butter, or olive oil
- 1 teaspoon coriander seeds, or ground coriander
- 1/2 teaspoon cumin seeds, or ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika, hot or mild
- 2 teaspoons salt, sea salt or kosher salt, to taste
- as needed black pepper, freshly ground
- 1 can unsweetened coconut milk, (1 1/2 to 2 cups)
- 2 tablespoons cilantro leaves, finely chopped, plus more as needed for garnish
- 1 lime, juiced, or more to taste
Instructions
- 1
Bring 6 cups of water to a boil in a saucepan. Meanwhile, slice the corn kernels off the cobs. A tip is to do this in a shallow bowl or plate lined with a tea towel to catch the kernels.
⏱️ 5 min - 2
Break the corn cobs and add them to the heating water along with the cilantro sprigs and any reserved onion trimmings. Simmer for at least 15 minutes, or longer if time allows, to create a flavorful stock. Strain the stock, discarding the solids.
⏱️ 20 min - 3
In a soup pot, melt the butter or heat the olive oil over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until softened. If using whole cumin and coriander seeds, toast them in a dry skillet over medium heat until fragrant, then grind them using a mortar and pestle. Add the ground or pre-ground cumin and coriander, paprika, and turmeric to the onions, and cook for a few more minutes, stirring constantly.
⏱️ 10 min - 4
Pour in the unsweetened coconut milk, add the reserved corn kernels, and the finely chopped cilantro. Stir in 1 1/2 cups of the prepared corn stock and 1 teaspoon of salt. Bring the soup to a gentle simmer over medium heat and cook for 10 minutes.
⏱️ 10 min - 5
Squeeze in the juice of half of the lime. Taste the soup and add the juice of the remaining half lime if desired. Adjust the seasoning with additional salt and freshly ground black pepper to taste. If the soup is too thick, thin it with more of the reserved corn stock.
⏱️ 5 min