Summer Soup: Corn with Coconut Milk and Indian Spices
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 4 ears of corn, shucked
  • 8 cilantro branches, plus 2 tablespoons chopped
  • ½ cup diced red onions, trimmings reserved
  • 1 tablespoon coconut oil or unsalted butter
  • ½ teaspoon ground turmeric
  • 1 teaspoon coriander
  • ½ teaspoon ground coriander
  • ½ ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon garam masala
  • Pink Salt and ground pepper
  • 1 tablespoon quinoa flour
  • 1.5 to 2 cups light coconut milk
  • ½ teaspoon of coconut palm sugar
  • 1-1 inch slice kombu
  • Juice of ½ lime or more to taste
  • Cilantro sprigs for garnish
Instructions
  1. Heat 6 cups of water in a saucepan with the slice of kombu. Meanwhile, slice the corn off the cobs. Reverse your knife and run the dull edge down the cobs to press out the liquid, then set aside. Break the cobs and put them in the heating water with cilantro branches and any onion trimmings. Simmer for at least 15 to 25 minutes, then strain.
  2. Melt the coconut oil (or butter) over medium heat. Add the onion, cook for 3 to 4 minutes, then add all spices and cook for 3 more minutes. Stir in the quinoa flour, pour in coconut milk, and add the corn and the corn scrapings, the chopped cilantro, 1.5 cups of stock and 1 teaspoon of pink salt. If the soup is too thick, thin it with more water or stock. Add coconut palm sugar and simmer over medium heat for 10 minutes. Squeeze in the lime juice and taste, add more salt if necessary. You can refrigerate the soup if you prefer to serve the soup chilled.
  3. Serve the soup with sprigs of cilantro in each bowl. Enjoy!
  4. Source: Vegetable Soups from Deborah Madison's Kitchen
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2013/07/summer-soup-corn-with-coconut-milk-and-indian-spices/