Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.



Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.

  • Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.

  • To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).

  • Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

Reviews (2)

28 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
Very good. I made a few changes though. I had cooked my red snapper whole...used half of the meat for tacos and saved the other half for the soup. I cooked the bones and head in water and made fish stock and subbed it in for the regular water. I also left out the lime and added a little ginger simple syrup that I made a few days earlier. Wonderful soup!
Rating: Unrated
Delicioso! so good and easy.