Sweetcorn and Coconut Milk Soup
Coconut milk is a popular ingredient in Thai cuisine and adds a creamy and rich flavor to the soup.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 cup Sweetcorn kernels
- 1 can Coconut milk
- 2 cup Vegetable broth
- 1/2 diced Red bell pepper
- 1/2 finely chopped Onion
- 2 minced Garlic cloves
- 1-inch piece grated Ginger
- 2 tablespoon Lime juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- for garnish chopped Fresh cilantro
Instructions
- In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
- Add the red bell pepper and sweetcorn kernels. Cook for a few minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in the coconut milk, lime juice, salt, and black pepper. Cook for another 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.