Not your average corn soup

Spicy corn and coconut soup




Yield 6 cups



  1. Chop the onion and slice the corn from the cobs.
  2. Char the jalapeno pepper over a gas range, or broil it, rotating often to achieve an even char.
  3. Rinse the charred skin off the jalapeno pepper. Remove the stem and seeds and dice the pepper.
  4. Remove the stems from the kaffir lime leaves (these can make the soup stock bitter).
  5. In a large soup pan, heat the oil over medium heat and add the onion. Sauté for 2 minutes.
  6. Add the corn, jalapeño, and lime leaves plus 1 tsp. of salt.
  7. Combine well, cover, and cook for 12-15 minutes, stirring often. If the vegetables begin to stick, turn the heat down slightly and/or add a few tablespoons of water.
  8. Remove the lime leaves.
  9. Transfer the mixture into a blender. Add the broth, coconut milk, and remaining salt. Blend well.
  10. Chill and serve cold.


For a stronger lime flavor, consider blending a fresh leaf—stem removed—into the soup.

If you don't like much spice, use a poblano pepper in place of the jalapeño. For more spice, leave some of the seeds in the pepper. 

It is *always* a good idea to wear vinyl gloves when handling peppers or other spicy foods!

Recipe by Eat Like a Yogi at