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Chilled Corn and Coconut Soup

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The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.

Source: Martha Stewart Living, June 2009
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  • MS11527200
    22 JUN, 2017
    I have made this soup several times. I serve it in chilled shot gl[filtered] on a tray of shaved ice. My guests always love it.
    Reply
  • Zappie
    29 AUG, 2011
    Here I was with four fresh ears of corn from the farmstand and the coconut milk, so...I had a cup too much or corn and added it, chilled it overnight, and at first taste, I didn't feel the "wow" that I expected. But by the third bite, the light flavor of the chili showed up at the back of my throat, I could taste both the corn and the coconut, and I fell head over heels for the soup. In the second bowl I remembered the lime, and it was sensational! Wonderful combo of flavors with silky texture!
    Reply
  • Michelemary
    15 SEP, 2010
    This is a wonderful soup; quick and easy with lots of flavor. I've made it twice and highly recommend trying this recipe. I do wish that nutritional values were included.
    Reply

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