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Recipes Chilled Corn and Green Curry Soup
4 servings
2 hours, 45 minutes total (Active 45 minutes)
Ingredients
  • 4 ears fresh yellow corn
  • 4 tablespoons grapeseed oil
  • 3 shallots
  • 1 tablespoon ginger spice paste
  • 4 cloves garlic
  • 2 tablespoons Thai Kitchen Gluten-Free Green Curry Paste
  • 1 cup coconut milk
  • 4 cups Kitchen Basics Unsalted Vegetable Stock
  • 2 ½ teaspoons Alessi Authentic Pure Natural Kosher Salt
  • 1 teaspoon ground white pepper
  • 2 tablespoons cilantro
  • 1 lime, for juice
  • ½ cup crispy French's Original Crispy Fried Onions
  • 1 teaspoon garlic blend paste
  • 1 teaspoon fish sauce
  • 2 teaspoons extra-virgin olive oil
Steps
  1. Remove corn husks and silks; slice kernels off cobs into medium bowl. Reserve ½ cup corn kernels; break cobs in half.
  2. Heat grapeseed oil in large stockpot on medium-high 5–6 minutes. Peel and halve shallots; add to pot with ginger and garlic. Sauté 2–3 minutes, stirring occasionally; stir in green curry paste and cook 1 more minute. Add remaining corn kernels, corn cobs, coconut milk, and stock; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
  3. Remove pot from heat and let cool slightly; remove corn cobs and discard. Puree soup in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely). Strain soup into large bowl, discarding solids. Season with salt and white pepper; chill 1 hour.
  4. Chop cilantro and squeeze lime for juice (2 teaspoons). Combine in small bowl: fried onions, garlic, fish sauce, cilantro, and lime juice until blended. Divide soup evenly among serving bowls; top each with even amounts fried onion mixture, reserved corn kernels, and drizzled extra-virgin olive oil.

Amount per ¼ recipe serving: Calories 440, Total Fat 33g, Sat Fat 14g, Sodium 2060mg, Total Carb 37g, Fiber 3g, Sugars 11g, Protein 5g, Calc 2%, Iron 15%