Coconut and Corn Soup
By Sue Lau | Palatable Pastime
This month for Soup Swappers the theme is for cold soups and just in time considering how hot and sweltering it is outside in the summer heat. For my choice, I opted for a coconut and corn soup which can be served warm or cold but I like it best at room temperature.
I first sampled this from a vendor at the farm market in Madeira Ohio sometime last summer. The sample was very good, and I picked up a quart and brought it home, immediately setting about to recreate the recipe (so I could enjoy more later on). I’ve seen some other Thai coconut soup recipes around but this one seems a little different, having tiny pieces of chicken in it.
I hadn’t actually had a soup quite like this one before- I had other kinds of coconut soup but those were different. The soup does have a tiny bit of chicken in it, but don’t be tempted to add. It really is a background flavor.
I think this soup would be very good served with some of those chicken satay kebabs with a spicy cucumber sauce- all keeping in with what I think goes good in hot weather. I hope you enjoy.
I’ll be back tomorrow with a picnic recipe for cantaloupe mint lemonade. It was really good and the pitcher emptied in record time. But cantaloupe (and mint) is plentiful right now so it shouldn’t be much of a problem to make more. The price of lemons drives me berserk for months now, but once in awhile the price comes way down, and if you find it then, think ahead to squeeze the juice and freeze it in ice cube trays to have when the price goes sky high again. Once frozen, empty the trays into a zippy freezer bag. You can actually do the same thing with melon puree- besides just lemonade, it is great for smoothies and those wonderful frozen margaritas.
Coconut and Corn Soup
- 14.5 ounce can coconut milk
- 1 cup chicken stock
- 2 teaspoons chicken base
- 5 ounce can cooked chicken (with liquid)
- 4 ears fresh corn
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons Malaysian curry powder
- 1 cup milk
- 1 tablespoon cornstarch
- Heat coconut milk, chicken stock and chicken base in saucepan.
- Cut the kernels from the ears of corn, scraping the cobs with the back of a butter knife to get the juicy stuff.
- Add that to the pan along with the fish sauce, brown sugar and curry powder, stirring to mix, and cooking just until the corn is tender.
- Whisk the cornstarch into the milk and stir into the soup, heating to a boil; boil for one minute.
- Serve warm or chilled.
From the kitchen of palatablepastime.com
Be sure to check out the other Soup Saturday Swappers Bloggers this month!
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