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Categories:
olive oil corn kernels green onions salt garlic olive oil vegetable stock coconut milk lime juice Coriander
Viewed: 33 - Published at: 6 years agoIngredients
- 1 teaspoon olive oil
- 2 1/2 cups corn kernels canned
- 2 green onions finely chopped
- salt
- 1 garlic clove minced
- 1 teaspoon olive oil
- 2 1/3 cups vegetable stock
- 7/8 cup coconut milk
- 2 teaspoons lime juice
- coriander
Method
- Heat a skillet with 1 teaspoon olive oil at medium flame, then add the corn kernels, onions, salt to taste, and garlic clove. Stir occasionally until the onions are transparent.
- Place 4 tablespoons corn from the skillet into a small bowl.
- Add the vegetable stock and the remaining corn in the skillet into a large cooking pot, and heat at medium flame for 10 minutes after it boils.
- Place the soup in a food processor/blender and mix it with the coconut milk until there are no visible corn kernels.
- Serve with lime juice and coriander.
