Don’t forget to try this amazing Chilled Corn and Coconut Soup.

Chilled Corn and Coconut Soup
The sweetness of the corn and coconut milk makes it a perfect chilled soup for a summer supper.
Course
Soups & Starters
Cuisine
Thai
Prep Time
10 minutes

Cook Time
20 minutes

Servings
servings
INGREDIENTS
• 1 Large green chili (Use carrots, onions, garlic etc. – Optional)
• 200 ml coconut milk
• 3 Cups Corn Kernels
• 2.5 Cups Water
• Salt to taste
• Crushed black pepper
• 1 Tbsp Fresh Lemon juice
• Corn Kernels to garnish
• Basil leaves to garnish

INSTRUCTIONS
1. Bring Corn Kernels, Coconut milk, chili and water in a bowl to a boil, in a saucepan. Reduce the heat, and simmer for about 15-20 minutes till the corn is almost soft and mushy.
2. Blend when cool. Strain through a coarse sieve, into a large bowl.
3. Season with salt and pepper
4. Chill the soup for about 2-3 hours or till time to serve.
5. Add lime juice. Serve in bowls garnished with corn kernels and Basil Leaves
RECIPE NOTES
Adjust the thickness of the soup by adding water or some coconut milk while you cook it.
This can be served hot too in winters.

Chef: Dr. Ruchi Mittal (milesnmeals)

Videographer: Ramesh Sharma

Editor: Aayush Tandon