Corn soup with coconut milk

Name: Corn soup with coconut milk
Prep time: 30 min
Yield: 4
Ingredients: 600 g sweetcorn; 1 onion; 2 cloves garlic; 600 ml chicken broth; 15 g ghee; salt; pepper; Turmeric; 5 g ginger; 400 g coconut milk; olive oil; salt; chilli flake; popcorn

Vilgain Editors

30 min.

Comments

Regular soup? No chance. Let's make this luxurious corn soup with coconut milk, which will fill you up beautifully. The secret to the perfect taste is caramelising the corn slightly with ghee and high‑quality turmeric. And the last detail? We sprinkle popcorn over the top instead of croutons. Original lunch or dinner that everyone will love, ready in 30 minutes! 🌽

Shop ingredients

Organic Sweetcorn – 160 g – corn in a can from Italian farms, in a BPA NI FREE can

£1.39

£1.13

Organic Chicken Broth without Salt – 515 ml – prepared with a minimum of 500 g of meat and bones, up to 5 l of soup per pack, from local organic ingredients

£4.99

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

Organic Coconut Milk – 400 ml – coconut dairy-free cream alternative, unsweetened and free from additives

£2.49

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Popcorn – 50 g – ready-made popcorn with extra virgin olive oil, lightly salted

Nutrition (1 serving) 1 bowl of soup, approx 340g

245 kcal
28 g carbohydrates
12 g fats
6,5 g protein

Per 4 portions

Soup:

600 g sweetcorn
1 onion
2 cloves garlic
600 ml chicken broth
15 g ghee
salt
pepper
Turmeric
5 g ginger
400 g coconut milk

Toppings:

olive oil
salt
chilli flake
popcorn

Instructions

Heat a small amount of ghee in a pan. Add the finely chopped onion and fry until translucent. Then add the chopped garlic and finely sliced ginger.
Add the corn and fry for several minutes with the onion, garlic, and ginger. This step is very important because the corn will become slightly caramelised and give the soup a more intense flavour.
Add the stock. Only add as much water for the corn to be submerged. Cover the saucepan and leave it to simmer for 15 minutes, until the corn is tender.
Blend with an immersion blender. If you want it to be super smooth, sieve it too. This will help remove any skins and leave you with an entirely smooth soup.
Place the soup back on the hob, add the coconut milk and let it boil for a few minutes.
Add salt, pepper and turmeric.
Serve in a bowl. Top with popcorn (for extra crunchiness), a drizzle of olive oil, as well as chopped coriander and chilli flakes, if you want. Enjoy!