Coconut Corn Soup

Name: Coconut Corn Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons butter; 1 medium stalk celery, coarsely chopped; ½ cup fresh cilantro leaves, packed; 1 ½ cups unsweetened coconut ribbons or flakes; 4 cups fresh or frozen corn kernels; 2 large cloves garlic, coarsely chopped; 1 jalapeño pepper, coarsely chopped; ¼ cup fresh lime juice; Olive oil for drizzling; 1 medium onion, coarsely chopped; 1 cup coarsely chopped red onion; Salt and pepper to taste; 2 cups chicken or vegetable broth; 1 cup water

Recipe GLPR9ff956a296fb33

Asian

Soup

25 min

423 cal

Servings: 4

Stovetop

No-Cook

SNAP eligible

A vibrant, creamy coconut corn soup finished with a bright jalapeño-cilantro salsa. Fresh corn is blended with coconut milk and broth into a smooth, naturally sweet soup, then topped with a refreshing corn salsa that adds texture and heat. Ready in under 30 minutes.

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Ingredients

2 tablespoons butter

1 medium stalk celery, coarsely chopped

½ cup fresh cilantro leaves, packed

1 ½ cups unsweetened coconut ribbons or flakes

4 cups fresh or frozen corn kernels

2 large cloves garlic, coarsely chopped

1 jalapeño pepper, coarsely chopped

¼ cup fresh lime juice

Olive oil for drizzling

1 medium onion, coarsely chopped

1 cup coarsely chopped red onion

Salt and pepper to taste

2 cups chicken or vegetable broth

1 cup water

Directions

Bring a small saucepan of salted water to a boil. Add the corn kernels and cook for about 3 minutes until just tender. Drain well and set aside.
In a high-speed blender, combine the lime juice, red onion, jalapeño, 2 cups of the cooked corn, and cilantro leaves in that order. Pulse on medium speed several times until finely chopped, using the tamper as needed. Transfer the salsa to a bowl and season with salt to taste. Set aside.
Heat a drizzle of olive oil in a large saucepan over medium heat.
Add the chopped onion and celery. Cook for about 5 minutes, stirring occasionally, until softened and slightly translucent. Reduce heat if the vegetables begin to brown.
Stir in the chopped garlic and cook for 1 minute more until fragrant.
Transfer the onion mixture to the blender along with the remaining 2 cups cooked corn, chicken or vegetable broth, water, coconut ribbons, and butter. Blend on high speed until completely smooth and creamy, about 3–4 minutes. The heat from blending will warm the soup. If using a standard blender, pour the mixture into a saucepan and heat gently over medium heat until steaming, stirring occasionally, then season to taste with salt and pepper.
Pour the soup into bowls. Top each serving with a spoonful of the jalapeño-cilantro salsa, a drizzle of olive oil, and toasted coconut flakes if desired.
Serve the remaining salsa on the side so diners can add more to their soup as desired.

Comments

Grocery List Plus Editorial Staff4

This soup uses a straightforward lineup of ingredients easily found at any Charlotte grocer—butter, onions, garlic, corn, coconut milk, jalapeño, cilantro, and broth are all reliable stock items at Harris Teeter, Kroger, ALDI, and Walmart. The 25-minute stated time is honest for a stovetop soup with minimal chopping; add two minutes for coarse prep if you're halving the jalapeño and cilantro fresh. At roughly $1.50 to $2.00 per serving depending on whether you use canned or frozen corn and standard coconut milk, it lands in the weeknight sweet spot. This reheats well on the stovetop with a splash of water or broth, and a thin consistency keeps it forgiving for family service without constant stirring, though the raw lime juice and cilantro taste brightest the same day it's made.