To make this delicious summery soup, simply saute aromatics like fresh garlic, onion, and ginger in a pot, add a pinch of turmeric, freshly cut corn kernels (and the cobs-which thicken the soup naturally, with built-in creamy corn starch), coconut milk, and water. Season with salt, pepper, basil, and lime. The lime juice adds a lovely sour note to balance the natural sweetness of coconut and corn.
2Tablespoonsof basil, chopped (Thai basil if available)
juice of 2 limes, roughly 1-2 tsp
2-3cupsof water, as needed
1pinchof cayenne or black pepper, as desired
In a medium pot, heat 1 tablespoon of oil and add garlic, ginger, onion, and turmeric. Saute for 2-3 minutes, until aromatic and browning slightly.
Add corn kernels, corn cobs, coconut milk, water, sugar, salt, and pepper to pot.
Cook on medium low heat for 30 minutes, simmering gently. Adding water as needed.
Add chopped basil and lime juice. Stir well. Taste, and adjust salt and pepper as necessary. Will be thick, creamy, aromatic and delicious. Serve hot, at room temperature, or cold. Delicious by itself or with a bowl of brown rice. Enjoy!
Season with salt, pepper, basil, and lime. The lime juice adds a lovely sour note to balance the natural sweetness of coconut and corn.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com