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Spicy Corn and Coconut Soup (4)

Spicy Corn and Coconut Soup

The coconut milk used in this recipe gives it a creamy base.  The peanut and toasted coconut flakes add crunch.  Cilantro garnish adds to the toothsome flavor of this corn soup.  Make this recipe at the end of the corn season, when you want a change up from eating corn on the cob.

Course Soup
Keyword corn, corn soup, spicy corn soup, spicy corn and coconut soup, coconut milk
Total Time 30 minutes
Servings 4
Author Sarah Jampel (NYT)


  • 5 ears yellow or bicolor corn
  • 2 tablespoon olive oil
  • 2 shallots, thinly sliced into rings
  • 3 garlic cloves, minced
  • 1 1 inch piece ginger, peeled & minced
  • 1 Serrano (or other hot) pepper, minced
  • 2 small red potatoes (6 to 8 ounces total), cut into ½-inch cubes
  • 2-½ Cups vegetable broth (or 2-½ cups of hot water whisked with 1-½ teaspoons jarred bouillon)
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon lime juice (from ½ lime)
  • Kosher salt, to season
  • Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges, more sliced Serrano chiles, to serve (optional)


  1. Cut the corn kernels off the cobs and transfer to a bowl.  Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges.  Set aside.

  2. In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and Serrano or other hot pepper, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes.  Add reserved corn kernels and juices to the pot, and  sauté until the corn is softer and brighter, about 3 minutes more.

  3. Add potato pieces, and stir to coat, 11 to 2 minutes.

  4. Now, pour in the vegetable broth and coconut milk.  Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

  5. Use an immersion blender to roughly puree the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining.  (Alternatively, ladle about half of the soup into a blender, blend until smooth, an return to the pot.)  Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Vegetable Stock recipe from "Vegetable Soups" by Deborah Madison.

  1. Ingredients include the following:

    1 T olive oil or other oil suitable for the soup, optional

    1 large onion, cut into ½ inch chunks

    2 large carrots, chopped

    2 celery ribs, including a few leaves, chopped

    1 bunch of scallions, including half of the greens

    6 garlic cloves, smashed

    8 parsley sprigs with stems

    6 thyme sprigs or ½ dried

    2 bay leaves

    Additional soup vegetable trimmings, herbs, etc., if available

    1 teaspoon sea salt

  2. If you're using the oil, heat it in a stockpot, add the next 4 ingredients, and cook, stirring frequently, over medium-high heat for 10 minutes, or until they take on some color and glaze the pan.  Then add the rest of the ingredients plus the water.  If you're not using oil, put the ingredients in a stockpot and cover with 2 quarts cold water.

  3. Take a look for the ingredients in your recipe that might amplify the soup-an herb that's called for, vegetable trimmings such as squash seeds and peels, or some thing from the garnish, such as scallion greens or chervil stems.  Also check the refrigerator for useful tidbits-leftover chopped shallots, a lone mushroom, some chard stems, etc.-and add them to the pot.

  4. Bring to a boil, then reduce the heat and simmer slowly, partially covered, while ;you go back to the soup.  Give the stock at least 30 minutes if time allows, then strain it and add it to the soup.  Still warm, it will quickly come to a boil.