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