My 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!
Ingredients
(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
Directions
- 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.
- 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.
- 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.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Claudia Medeiros says
Interesting recipe . I never tried it before but it seems delicious 😀
theUngourmet says
This looks so hearty and delicious. I love coconut milk in soup!
Joy says
Yum! I will do the vegetarian version! Maybe I will top it with crisp fried onions. Oo my mouth is watering.
Sophie says
Ooooooh,…Erica!! What a yummie looking soup!!
I love corn & coconut milk together!!
the epicurean's market says
Erica, this looks so tasty! This recipe reminds me of corn chowder but WAY WAY better. Can’t wait to try it. Love all your recipes.
Gina says
Sounds like a great combo of ingredients – yum!
zerrin 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.
Soma says
never thought of combining coconut & corn together! why didn’t I? such lovely flavors. i will have to try doing this sometimes.
Lori Lynn says
Ooh, that does sound good. i like the combination of corn, coconut, and shrimp.
Is she cooking anything for you?
LL
Erica says
Thank you everyone for the comments!
Juju says
This looks marvelous!
anushruti says
This looks delicious!
Erica says
Thank you all for visiting my blog 🙂
Oysterculture says
What a great sounding recipe, I would never have thought of this flavor combination.
Astrid says
I loved this soup! It’s very hearty but not heavy and also fancy enough for entertaining.
Stevie says
This one sounds marvelously flavorful, too.
Christina says
If I wanted to make this with frozen corn (since fresh isn’t in season), how much would I need in cups?
Erica says
Christina- About 5 cups frozen corn.
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.
Erica says
Thanks for your feedback!