Corn and Coconut Soup (Sopa de Chocolo y Coco)

Coconut soupMy sister came to visit from Colombia and we are having a great time together. I miss my family a lot, so having her here in my home with us is a blessing. I made this corn and coconut soup for her this week and she loved it. I topped it with shrimp and it was absolutely delicious.

This can be a great vegetarian soup as well, just omit the shrimp. Enjoy!



(4 Servings)

  • 5 fresh ears of corn (kernels cut off and cobs cut in half)
  • 4 ½ cups water
  • ½ cup chopped cilantro, plus more for garnish
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 1 large potato, peeled and cut into chunks
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 can coconut milk
  • Salt and pepper
  • 12 shrimp, peeled and deveined (optional)
  • Cumin to taste
  • Paprika to taste
  • Olive oil


  1. In a medium pot over medium heat, place the water, corn kernels and cobs, cilantro, onion, garlic, potato, cumin, paprika, salt and pepper. Cover and simmer for 30 minutes.
  2. Add the coconut milk and cook for 10 minutes more. Discard the corn cobs, and then puree the soup in a blender until smooth. Transfer the soup back to the pot and bring to a boil, turn the heat off and serve.
  3. For the shrimp: Rub the shrimp with paprika, cumin, salt and pepper. Place in a sauté pan with 1 tablespoon olive oil, cook about 2 minutes on each side and top each bowl of soup with 3 shrimp.
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  1. says

    I’ve never used coconut milk in a soup. Actually, I didn’t know how to use it in a dish as it’s not so common in our cuisine. Your soup looks so warming, thanks for the recipe and the idea of coconut milk.

  2. Lauren Ochoa says

    Hi Erica, just wanted to let you know how much I enjoy your recipes. I’m married to a Colombian so whenever I want to make him something special I know I can find it here. I have made several of your soup recipes and this one was particularly enjoyable due to how easy and quick it is for weeknight meals and I just plain love any soup with coconut.

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