Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chilled coconut and corn soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Chilled coconut and corn soup is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Chilled coconut and corn soup is something which I have loved my whole life.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! All Depots Open for Free Collections. Bring to a boil over high heat, then reduce to a simmer and cook until potato.

To get started with this recipe, we have to prepare a few ingredients. You can have chilled coconut and corn soup using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chilled coconut and corn soup:

1. Get 1 shallot, chopped
2. Prepare 2 cloves garlic, chopped
3. Take 1 medium white waxy potato, unpeeled and chopped into 1 cm cubes
4. Prepare 1 1/2 cups sweet corn kernels
5. Get 2 cups vegetable stock
6. Take 2 sprigs fresh tarragon, plus 1 tbsp minced tarragon for garnish
7. Prepare 2-400 ml cans premium coconut milk

Chilled summer drinks are a part of Indian Culture. But chilled soups are not very popular in Indian households.. I had a bowl of chilled corn and coconut soup at restaurant a few weeks ago, so had to give it a go. Fresh sweet corn from the field, Goya canned coconut milk, organic coconut oil, fresh onion from the garden, etc.

Instructions to make Chilled coconut and corn soup:

1. Add a splash of coconut oil to a medium pot on medium heat. Add the shallot and garlic and fry gently for 1 minute. Don't let the garlic brown.
2. Stir the potatoes and 1/2 cup corn into the pot. Add a pinch of salt and a few grinds of black pepper, and fry for 2 or 3 minutes before adding the stock and tarragon sprigs. Bring to a simmer. Let cook for about 15 minutes, or until the potatoes are fork-tender and the liquid has reduced slightly. Take the pot off the heat to cool.
3. Once cooled, remove the tarragon sprigs. Use either a stand or immersion blender to blitz the soup base until no large pieces remain. Strain through a fine mesh strainer back into the pot (use a chinois if you have one). Really press down on the strainer to make sure you get all the delicious liquid out. Put the pot back on the heat, set to medium.
4. Add the coconut milk to the pot and whisk until smooth. Check the seasoning, and add more salt and pepper as needed. Because every brand of coconut milk is different, add a pinch of sugar to boost the sweetness if you have to. Bring the pot just to a simmer, then take it off the heat again. When cooled to room temperature, transfer the soup into a lidded container and put it in the fridge for at least 1 hour.
5. Serve the soup as cold as possible. To do so, put a few tbsp sweet corn in a bowl, then ladle the soup over it. Finish with a light pinch of the minced fresh tarragon.

I had a bowl of chilled corn and coconut soup at restaurant a few weeks ago, so had to give it a go. Fresh sweet corn from the field, Goya canned coconut milk, organic coconut oil, fresh onion from the garden, etc. Flavor looked good as is, and that is how I made it the first time. The beguiling combination of sweet corn and coconut milk makes a soup that tastes. Great recipe for Chilled coconut and corn soup.

So that’s going to wrap this up with this special food chilled coconut and corn soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!