Curried Coconut Corn Soup
Ingredients
-
4
ears
corn
-
8
sprigs
cilantro
-
2 to 4
tablespoons
finely chopped cilantro leaves
-
½
cup
finely diced onion
-
1
tablespoon
butter or olive oil
-
1
teaspoon
coriander seeds or ground coriander
-
½
teaspoon
cumin seeds or ground cumin
-
½
teaspoon
ground turmeric
-
½
teaspoon
paprika
-
to taste
sea salt or kosher salt
-
to taste
freshly ground pepper
-
1
can
unsweetened coconut milk
-
Juice of 1
lime
Instructions
- Bring 6 cups of water to a boil and slice the corn off the cobs.
- Break the corn cobs and add them to the boiling water along with cilantro branches and onion trimmings, then simmer for at least 15 minutes.
- Strain the stock and melt butter in a soup pot over medium heat.
- Cook the onion for 3 to 4 minutes, then add toasted and ground cumin and coriander, paprika, and turmeric, cooking for a few minutes more.
- Add coconut milk, corn, chopped cilantro, 1½ cups of the stock, and salt to the pot, and simmer for 10 minutes.
- Squeeze in lime juice, adjust seasoning to taste, and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
5mg
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