Prep Time: 10 minutes
Cook Time: 20 minutes
Sometimes two flavors go so well together they seem to be a perfect match. Peanut butter and strawberry jam. Chocolate and caramel. Coconut and corn! If you have tried the last flavor combo I just mentioned, you will understand what I mean. It may not sound like an obvious pairing to those of us who grew up in the Americas, but it is actually quite a common coupling throughout the Asian pallet.
Coconut and corn appear in both sweet and savory dishes. Corn is a sweet vegetable after all, but in this dish we are going to explore the savory side of this famous pairing.
Coconut milk has a gentle flavor and creamy texture which is just perfect in soup. It picks up spices and herbs quite well and fills your mouth with a lovely velvety sensation.
This soup is quite easy to make and most of its ingredients are canned. Of course you may use fresh ingredients, but it will be a lot of work. Making your own coconut milk can be time consuming, and corn is not always in season. Buying the canned ingredients will make things a lot more convenient.
For 6 large servings
- 5 cups water (plus 2L)
- 1 can full fat coconut milk
- 1 can corn
- 1 can baby corn
- 1 cube vegetable bouillon
- 1/4 cup cilantro leaves
- 1 block silken tofu, cubed
- 1 package rice noodles
- 1/4 cup soy sauce
- 5 kaffir lime leaves
- 1 small sweet potato, cubed
- 3" knob ginger, grated
- Fresh cilantro
- Fried onions (available at most asian supermarkets)
- In a large soup pot add the grated ginger, 5 cups of water, lime leaves, and bouillon cube. Boil for 10 minutes so that the ginger and lime leaves have time to steep.
- Add the corn, baby corn and sweet potato. Continue to boil for an addition 10 minutes.
- Add the cubed tofu, soy sauce and cilantro and turn off the heat.
- In a separate pot (or kettle) boil approximately 2L of water.
- In a large bowl, submerge the rice noodles in boiled water for 10 minutes, or until soft. Drain and set aside.
- Place an amount of rice noodles into a bowl, cover with coconut soup, and garnish with extra cilantro and fried onions.
image by author