Step-by-Step Guide to Prepare Speedy Chilled coconut and corn soup

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Make Quick Chilled coconut and corn soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chilled coconut and corn soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chilled coconut and corn soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chilled coconut and corn soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chilled coconut and corn soup estimated approx 30 minutes.

To get started with this recipe, we have to prepare a few components. You can have Chilled coconut and corn soup using 7 ingredients and 5 steps. Here is how you cook that.

Most people don't think of soup for dinner on a hot summer night, but a good chilled soup actually makes for a really delicious, light meal. Case in point, this coconut and corn soup. It's sweet yet bright tasting, rich but not heavy, and pairs wonderfully with some BBQ'd scallops or prawns, or grilled jerk chicken.

Ingredients and spices that need to be Take to make Chilled coconut and corn soup:

1. 1 shallot, chopped
2. 2 cloves garlic, chopped
3. 1 medium white waxy potato, unpeeled and chopped into 1 cm cubes
4. 1 1/2 cups sweet corn kernels
5. 2 cups vegetable stock
6. 2 sprigs fresh tarragon, plus 1 tbsp minced tarragon for garnish
7. 2-400 ml cans premium coconut milk

Steps to make to make Chilled coconut and corn soup

1. Add a splash of coconut oil to a medium pot on medium heat. Add the shallot and garlic and fry gently for 1 minute. Don't let the garlic brown.
2. Stir the potatoes and 1/2 cup corn into the pot. Add a pinch of salt and a few grinds of black pepper, and fry for 2 or 3 minutes before adding the stock and tarragon sprigs. Bring to a simmer. Let cook for about 15 minutes, or until the potatoes are fork-tender and the liquid has reduced slightly. Take the pot off the heat to cool.
3. Once cooled, remove the tarragon sprigs. Use either a stand or immersion blender to blitz the soup base until no large pieces remain. Strain through a fine mesh strainer back into the pot (use a chinois if you have one). Really press down on the strainer to make sure you get all the delicious liquid out. Put the pot back on the heat, set to medium.
4. Add the coconut milk to the pot and whisk until smooth. Check the seasoning, and add more salt and pepper as needed. Because every brand of coconut milk is different, add a pinch of sugar to boost the sweetness if you have to. Bring the pot just to a simmer, then take it off the heat again. When cooled to room temperature, transfer the soup into a lidded container and put it in the fridge for at least 1 hour.
5. Serve the soup as cold as possible. To do so, put a few tbsp sweet corn in a bowl, then ladle the soup over it. Finish with a light pinch of the minced fresh tarragon.

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So that's going to wrap it up for this special food Simple Way to Make Perfect Chilled coconut and corn soup. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!