20-minute corn soup

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4.7 13
Exotic lightning soup with spicy-sweet topping in the form of coconut chips and coriander. Canned corn provides bite, chili brings a lot of fire. Quick soup happiness in 20 minutes!
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 Garlic cloves
  • 1 piece (approx. 15 g each) Ginger
  • 1 red chilli pepper
  • 2 TABLESPOONS Coconut chips
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp turmeric, salt, pepper
  • 2 can(s) (425 ml each) Corn
  • 1 can(s) (400 ml each) unsweetened coconut milk
  • 2 TEASPOONS Vegetable broth (instant)
  • 5 Stem/s Coriander
  • 1/2 Lime

Directions

  1. 1

    Peel and chop onion, garlic and ginger. Cut the chilli lengthwise, remove seeds, wash and chop. Roast the coconut chips in a large pot without fat, remove. Heat the oil in the pot. Fry the prepared ingredients in it. 1⁄2 Briefly fry a teaspoon of turmeric. Drain the corn. Add corn, 600 ml water, coconut milk and broth, bring to the boil and simmer for about 5 minutes.

  2. 2

    Wash coriander, shake dry, pluck off leaves. Puree the soup, season to taste with salt, pepper and lime juice. Sprinkle with coconut chips and coriander.

Nutrition Facts

KCAL
360 kcal
CARBS
24 g
FATS
25 g
PROTEINS
7 g