Spicy Coconut Corn Soup

Corn is in season and I love it! Right now it’s perfectly sweet and juicy, which means we should be taking advantage. 

This creamy corn soup is refreshing and packed full of flavor. The thick creaminess comes from coconut milk which pairs perfectly with the corn to create a beautiful sweetness which balances out the garlic, ginger and chili heat. 

This soup is perfect for dinner and can be served chunky or smooth. It is so filling and full of flavor, it will surely satisfy everyone. Not to mention it’s also vegan, making it the perfect dish.  

Ingredients:

• 5 ears yellow (or 5 cups frozen corn kernels)
• 2 tablespoons olive oil
• 1 leek sliced and chopped thinly (just the white and light green part) 
• 3 garlic cloves
• 2 tablespoons of ginger minced or micro-bladed
• 1/2 a serrano chile minced (1 tablespoon)
• 1 large red potatoes (8 ounces) peeled and cubed
• 2 ½ cups vegetable broth
• 1 (15-ounce) can full-fat coconut milk
• 1 tablespoon lime juice (from 1/2 lime)
• salt + pepper to taste

Step 1. 

Cut the corn off of the ear into a bowl. Scrape the sides of the ears with a spoon to get any access juices off. 

Step 2. 

In a large pot heat up the 2 tablespoons of olive oil and add in the filly chopped leaks, the minced garlic, the mircobladed ginger and the chili. Stir them together over medium heat until they soften up – about 3-5 minutes. 

Step 3. 

Add in the corn and stir together. Let it cook for about 3 minutes until the corn become softer and brighter. Add in the potato pieces and stir to coat for about 1 minute.

Step 4. 

Add in the vegetable broth and the coconut milk. Stir everything together and then let it sit and come to a boil. 

Step 5. 

Once it starts to boil, turn down the heat and let it simmer for 10 minutes. It will start to thicken and the potatoes will soften. 

Step 6. 

Take 2 – 4 cups of the soup out of the pot and into a blender. Blend until smooth. Repeat until you get your desired consistency. I left mine a bit chunky, but you can either blend in all or only a couple of cups to keep it on the hardier side. 

You can also use an immersion blender in the pot. 

Step 7.

Add salt and pepper to taste and finish off the soup with a squirt of lime. Serve with some cilantro, chili, crunchy coconut or even just some salt and pepper on top.