Go Back

Cold Corn & Coconut Milk Soup

A refreshing cold soup made with sweet corn and creamy coconut milk, perfect for hot summer days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Dairy Free, Gluten Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears fresh sweet corn Can also use canned corn, drained.
  • 1 can coconut milk Use full-fat coconut milk for richness.
  • 1 unit lime Juiced.
  • 1 tsp salt Adjust according to taste.
  • 1 pinch chili flakes Adjust to preference.
Optional Garnishes
  • 2 tbsp chopped chives For garnish.
  • 1 tbsp black pepper To taste.

Method
 

Preparation
  1. Shuck the fresh corn and slice off the kernels.
  2. In a blender, combine the corn kernels, coconut milk, salt, and lime juice.
  3. Blend until smooth. If you prefer a thinner soup, add a glug of water.
  4. Taste and adjust seasoning with more salt, chili flakes, or lime juice as desired.
  5. Strain the soup for extra silkiness, or leave it slightly chunky.
  6. Chill the soup in the refrigerator for at least 1 hour.
Serving
  1. Serve chilled, garnished with chives and a sprinkle of chili flakes.
  2. Pair with crusty bread or rice crackers for a full meal.
  3. Enjoy topped with avocado slices or grilled shrimp for extra protein.

Notes

This soup is great for meal prepping as the flavors improve overnight. Store in a sealed container in the fridge for 2-3 days. If it separates, stir before serving. Do not freeze.