The Washington Post

Coconut Corn Soup With Chili Crisp

Coconut Corn Soup With Chili Crisp 4.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 14, 2022

Corn, coconut milk and spices form the base of this simple corn soup. Frozen or canned corn make this recipe pantry-friendly, or you could use fresh corn when it’s in season. As delightful as the soup is on its own, the addition of chili crisp transforms it into a bowl of sweet and spicy comfort.

Total time: 25 mins

Storage Notes: Refrigerate leftovers for up to 4 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (about 7 ounces), diced
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Two (12-ounce) bags frozen sweet corn; may substitute with three (15-ounce) cans no-salt-added whole kernel sweet corn, drained, or about 5 cups fresh corn kernels
  • 2 cups no-salt-added or low-sodium vegetable broth or water
  • One (13.5-ounce) can unsweetened full-fat coconut milk
  • Chili crisp, for serving

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Directions

In an 8-quart or similarly sized stock pot over medium-high heat, heat the oil until it shimmers. Add the onion, coriander, salt, pepper, garlic powder and paprika and cook, stirring regularly, until the onion begins to soften and turn translucent, about 5 minutes.

Add the corn, broth or water, and coconut milk, bring to a simmer and cook, stirring regularly and adjusting the heat as needed to maintain a simmer, until the corn is tender, 5 to 7 minutes. Remove from the heat. Use an immersion blender to puree until smooth. (Alternatively, transfer the soup to a blender, cover loosely [see NOTE], and blend, starting on low speed and gradually increasing to high, until the consistency is as smooth or chunky as desired.)

Taste, and season with more salt and/or pepper, if needed. Ladle into bowls, drizzle with the chili crisp and serve warm.

NOTE: When blending the hot soup, be careful not to fill the blender pitcher more than halfway. Remove the center ring from the lid and place a kitchen towel over the opening as you blend. This will allow steam to escape and protect you from splatters.


Recipe Source

From Voraciously staff writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 1/2 cups): 439


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 19g 95%

Cholesterol: 0mg 0%

Sodium: 613mg 26%

Total Carbohydrates: 48g 16%

Dietary Fiber: 6g 24%

Sugar: 9g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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