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Coconut Soup

Corn and Coconut Soup (Sopa de Chocolo y Coco)

Erica Dinho
5 from 20 votes
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Course Main dish
Cuisine Colombian
Servings 6 servings
Calories 192 kcal


  • 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


  • 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 20 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.


Calories: 192kcalCarbohydrates: 12gProtein: 3gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 25mgPotassium: 370mgFiber: 3gSugar: 3gVitamin A: 123IUVitamin C: 12mgCalcium: 30mgIron: 2mg
Keyword coconut soup, corn soup
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