Spicy corn and coconut soup
Yield 6 cups
- 2 T coconut oil
- ½ onion, chopped
- 4 ears of corn, kernels removed
- 1 charred jalapeno pepper, diced
- 4 whole kaffir lime leaves, stem removed
- 4 cups vegetable broth
- 1 can coconut milk
- 1 ½ tsp salt
- Chop the onion and slice the corn from the cobs.
- Char the jalapeno pepper over a gas range, or broil it, rotating often to achieve an even char.
- Rinse the charred skin off the jalapeno pepper. Remove the stem and seeds and dice the pepper.
- Remove the stems from the kaffir lime leaves (these can make the soup stock bitter).
- In a large soup pan, heat the oil over medium heat and add the onion. Sauté for 2 minutes.
- Add the corn, jalapeño, and lime leaves plus 1 tsp. of salt.
- 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.
- Remove the lime leaves.
- Transfer the mixture into a blender. Add the broth, coconut milk, and remaining salt. Blend well.
- 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 http://eatlikeayogi.com/corn-soup/