August 27, 2009

Summer Soup served with fun!

Make any chilled summer soup look spectacular by serving it “up” in a martini glass. Chill the glasses in the freezer until you are ready to serve the soup for a nice frosty alternative to a bowl. A summer soup recipe that would definitely be ultra tasty is the Coconut Corn Chowder.

Perfect for the summer when corn is in season. Canned corn works well when you’re longing for summer.


  1. 8 ears of fresh corn
  2. 2 stalks of celery roughly chopped
  3. 1 carrot roughly chopped
  4. 1 bay leaf
  5. 6 cups of water
  6. 1 onion chopped
  7. 1 clove garlic chopped
  8. 1/2 – 1 thai red chili (adjust according to taste) roughly chopped
  9. 1 can coconut milk
  10. 1 tbs fish sauce
  11. 2 in piece of lemongrass crushed
  12. 1 kaffir lime leaf
  13. 1 tsp salt
  14. 1/2 c finely diced red and green peppers
  15. 1 Tbs lime juice
  16. 1 thai red chili finely sliced (or more according to your taste)
  17. 1 finely sliced green onion


  1. Cut corn off it’s ears and set aside
  2. Make a stock by simmering corn cobs, celery, carrot, bay leaf in water for 30 minutes
  3. In a separate pot sweat onion over medium heat until translucent
  4. Add garlic and thai chili and sweat for 1 minute
  5. Add corn, coconut milk, fish sauce, lemon grass, lime leaf and enough stock to cover
  6. Simmer for 20 minutes
  7. Remove lime leaf and lemon grass
  8. Pour soup into blender, leaving out half of the corn kernels
  9. Blend until thick and somewhat smooth
  10. Pour blended soup back into the pot with whole corn kernels
  11. Bring back to a simmer and adjust thickness with more stock if needed
  12. Stir in chopped peppers and lime juice, adjust seasoning to taste
  13. Garnish with sliced chillis and green onion

*Note: Canned stock and canned corn can be substituted for fresh.


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