Chilled Corn Coconut Soup

About This Recipe

Chilled corn coconut soup combines cooked sweetcorn with ginger and a light coconut base. Lime and green chilli balance the corn’s sweetness. The blend should be smooth enough for a cold soup, with any skins managed according to the desired texture.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature
• ✓ Fine sieve
• ✓ Shallow cooling containers
• ✓ Ice bath if starting with cooked soup

Ingredients

• 650 g sweetcorn kernels
• 120 g shallot, sliced
• 15 g ginger
• 15 ml coconut oil
• 500 ml vegetable stock
• 300 ml light coconut milk
• 25 ml lime juice
• 1 small green chilli
• 12 g coriander
• Salt to taste

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Sieving is essential because kernel skins feel coarse when chilled. Allow additional refrigeration time until thoroughly chilled; preparation and cooking times do not include chilling.

Ingredient choices: Use sweetcorn prepared according to its product guidance and unsweetened light coconut milk. Ginger should be finely prepared for blending. Chilli strength varies, so use the chosen variety deliberately.

Cooking control: Cook the aromatic base and corn fully, then blend with suitable equipment. Strain if the method calls for a finer texture. Cool rapidly, refrigerate and add or adjust lime at the cold finishing stage.

If something goes wrong: A fibrous texture can come from corn skins and may need finer blending or straining. If too sweet, adjust lime and salt before increasing chilli. Do not assume a cooked soup can cool safely for hours in a deep pot.

Ingredient Substitutions

• ↔ Oat milk can replace coconut milk; red chilli may replace green chilli.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve cold with coriander and a restrained chilli garnish. Stir well before ladling so coconut and corn remain evenly combined.

Storage

Chill promptly and store covered at 4°C or below for up to 2 days. Keep cold until serving; do not leave it at room temperature for more than 2 hours. Follow an earlier dairy or packaged-ingredient use-by date if applicable.