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Chilled Thai Corn Soup

Serves 4
Time 1 hr 25 min
This terrifically flavorful soup is a great way to enjoy fresh sweet corn and aromatic basil. We suggest serving it chilled, though it’s delicious hot as well.
Ingredients
  • 3 cups fresh corn kernels (from 5 to 6 ears)
  • 2 cups coconut water divided
  • 1 cup unsweetened plain almondmilk
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne pepper
  • 1/3 cup toasted unsweetened coconut flakes
  • 1/4 cup unsalted dry-roasted peanuts chopped
  • 1/4 cup chopped fresh basil leaves
Method

Blend corn and 1 cup of the coconut water together in a blender until very smooth and frothy, about 1 minute. Pour mixture into a saucepan and bring to a boil over high heat. Lower heat and cook, stirring frequently, until soup is slightly thickened and no longer tastes starchy, about 3 minutes. Remove from heat and stir in almondmilk, lime juice, salt, cayenne and remaining 1 cup coconut water. Refrigerate until chilled, at least 1 hour and up to 2 days.

Combine coconut flakes, peanuts and basil. Ladle soup into bowls and top with coconut mixture.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 cups fresh corn kernels (from 5 to 6 ears)
  • 2 cups coconut water divided
  • 1 cup unsweetened plain almondmilk
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne pepper
  • 1/3 cup toasted unsweetened coconut flakes
  • 1/4 cup unsalted dry-roasted peanuts chopped
  • 1/4 cup chopped fresh basil leaves