In the summer they are back: those beautiful corncobs, sometimes even with the leaves attached (and those are the best!). With that corn you can make this delicious corn soup with coconut milk. And from the cobs we draw a fragrant broth.
For 4 persons:
- 4 corn on the cob
- 8 sprigs of coriander + 2 to 4 tablespoons chopped coriander
- 1 large white onion, chopped
- 1 tablespoon butter or olive oil
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika powder
- Salt pepper
- 1 can of coconut milk
- 1 lime
This corn soup with coconut milk is inspired by a recipe from the Food52 website , which in turn based it on a recipe by Samin Nosrat . In any case, it produces a fragrant corn soup. And making the broth yourself is well worth the effort. It also only takes 15 minutes, so it’s fun to try it out!
Corn soup with coconut milk
Bring 1.5 liters of water to a boil.
Meanwhile, cut the corn kernels off the cobs. This goes best in a deep plate with a tea towel in it. Stand the cobs upright and cut with a sharp knife from top to bottom, as close to the cob as possible. You will notice how far you can go.
Break the flasks and add them to the boiling water. Add the 8 sprigs of coriander and the onion trimmings. Let it steep for at least 15 minutes on low heat. Strain the broth.
Heat the butter or oil in a stockpot over low heat. Fry the onions for about three minutes, until they are nice and soft.
Meanwhile, toast the coriander seeds and cumin seeds in a dry frying pan until fragrant. Then crush them in a mortar.
Add the spices to the onions, along with the turmeric and paprika. Fry briefly and then add the coconut milk, the corn kernels, the chopped coriander, a pinch of salt and a quarter of the stock.
Let it simmer for about 10 minutes, adding more stock if the soup is too thick.
Season the soup with salt and lime juice. Do you have any broth left? The leftovers can be frozen in bags.
Source: Culy by culy.nl
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