Creamy Corn Soup with Coconut Milk

Step 1

Husk the corn, remove the silk, and slice the kernels off into a bowl with a sharp knife. You should have about 6 cups (850 g) of corn kernels.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onions and shallots and season with a pinch of salt. Sauté the onions until lightly translucent, about 5 minutes. Add the garlic and cook another 2 minutes. Then add the corn and ginger. Season with a little more salt and cook, stirring occasionally, until the corn is fragrant and becomes a deeper yellow color, about 7-8 minutes.

Step 3

Add the broth and coconut milk; bring to a simmer, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the corn is tender, about 15 minutes.

Step 4

Remove from the heat, and working in batches, blend the soup in a high-powered blender until completely smooth (use caution and do not overfill the blender when blending hot liquids! — see tips below). Alternatively, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes.

Step 5

Optional (but recommended): Once puréed, strain through a fine-mesh sieve for the silkiest texture. If you think it is too thick, thin it out with a little broth or water.

Step 6

Finish the soup by stirring in the lime juice. Taste and adjust seasonings, if needed.

Step 7

Ladle the soup into bowls, garnish and enjoy!