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WW Recipe of the Day: Chilled Coconut Corn Soup
Serve this corn soup chilled, with your your favorite toppings, for a creamy and comforting meal on a warm summer day. The addition of fresh ginger, lime juice, lime zest and three variations of coconut really give it Thai twist, though it’s something I’ve never seen on a Thai restaurant menu.
Naturally gluten-free and vegan, this recipe makes a big batch of about 8 cups, but it stores well and can be easily dressed up and made into a one-bowl meal with the addition of chopped shrimp, lump crabmeat, smoked salmon or shredded chicken breast. Or keep it vegetarian by topping with fresh topped tomatoes and fresh basil for a lighter meal.
How Many Calories and WW Points in Chilled Coconut Corn Soup?
According to my calculations, each serving has 233 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
How to Make Chilled Corn Soup with Coconut and Lime, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a large pot over medium heat, melt coconut oil. Add onion, ginger, turmeric and salt, cooking and stirring occasionally until onions become translucent, about 6 to 8 minutes.
Step 3: Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest and 1-1/2 cups water. Bring to a boil over high heat, and then reduce heat and simmer until potato is softened, about 20 minutes.
Step 4: Remove corn cobs and transfer soup to blender (affiliate link) and purée until smooth.
Step 5: Pour soup into large bowl and cool to room temperature before covering and refrigerating at least 2 hours before serving.
Step 6: Meanwhile, toast the shredded coconut by a adding coconut to a small skillet over medium-low heat. Continuously stir until golden, and then remove to a small bowl (affiliate link). Alternatively, toast coconut until golden in a small rimmed baking dish or pie plate (affiliate link) by preheating toaster oven, or oven, to 350F degrees and stirring occasionally until toasted, 3 to 5 minutes.
Step 7: Remove soup from fridge and stir in lime juice. Taste and add salt, if necessary, or small amounts of water to thin soup, if desired.
Step 8: Top with chopped cilantro, toasted coconut and and additional toppings.
Step 9: Store unused soup in an airtight container in the refrigerator.
Recipe Notes
This creamy soup can be made 3 to 4 days in advance. Simply cover and store in the refrigerator until ready to serve. Stir in small amounts of water to achieve desired consistency before serving.
It can be tricky cutting the kernels from the corn cobs. Here’s a tip that may help—chop the cobs in half first. This way, you have a flat base to stand up the cob and remove the corn kernels.
First, shuck the corn removing husk and silk strands. Using a cutting board (affiliate link) and chef’s knife (affiliate link), lay cob on its side and cut in half. Be very careful to not injure or cut yourself.
Take one cob half and stand on flat (cut) end and slice off the kernels. Again, being careful to not injure yourself.
Serving Suggestions
Top bowls of chilled corn soup with your favorite garnishes, including:
- Fresh chopped herbs (cilantro, basil, rosemary, etc.)
- Chopped avocado, radishes, tomatoes, etc.
- Crisp croutons
- Crunchy bacon pieces
- Chopped grilled shrimp, lump crabmeat, smoked salmon, etc.
Be sure to adjust SmartPoints when adding any optional toppings.
Ways to Use Leftovers
This soup really thickens when stored in the refrigerator. Remove leftovers from fridge and thin soup with water to desired consistency. Top with any desired optional garnishes.
If you’ve made this Chilled Coconut Corn Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chilled Coconut Corn Soup Recipe
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 1 piece ginger, peeled and finely chopped (about 1-1/2 teaspoons)
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 6 ears corn with kernels cut off (about 5-1/2 cups), cobs reserved
- 1 medium Yukon Gold potato, chopped into 1/2" cubes
- 1 can (14 ounces) lite Coconut milk
- Zest of one lime
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons fresh lime juice
- Cilantro leaves, chopped
Optional Toppings:
- lime wedges, chopped basil, diced avocado, chopped cooked bacon, shredded chicken breast, chopped cooked shrimp, lump crabmeat, smoked salmon, etc.
Instructions
- In a large pot over medium heat, melt coconut oil. Add onion, ginger, turmeric and salt, cooking and stirring occasionally until onions become translucent, about 6 to 8 minutes.
- Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest and 1-1/2 cups water. Bring to a boil over high heat, and then reduce heat and simmer until potato is softened, about 20 minutes.
- Remove corn cobs and transfer soup to blender (affiliate link) and purée until smooth.
- Pour soup into large bowl and cool to room temperature before covering and refrigerating at least 2 hours before serving.
- Meanwhile, toast the shredded coconut by a adding coconut to a small skillet over medium-low heat. Continuously stir until golden, and then remove to a small bowl (affiliate link). (Alternatively, toast coconut until golden in a small rimmed baking dish or pie plate (affiliate link) by preheating toaster oven, or oven, to 350F degrees and stirring occasionally until toasted, 3 to 5 minutes.)
- Remove soup from fridge and stir in lime juice. Taste and add salt, if necessary, or small amounts of water to thin soup to desired consistency.
- Top with chopped cilantro, toasted coconut and any optional toppings, if desired.
- Store unused soup in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 7 PointsPlus (Old plan) This creamy soup can be made 3 to 4 days in advance. Simply cover and store in the refrigerator until ready to serve. Stir in small amounts of water to achieve desired consistency before serving. It can be tricky cutting the kernels from the corn cobs. Here’s a tip that may help—chop the cobs in half first. This way, you have a flat base to stand up the cob and remove the corn kernels. First, shuck the corn removing husk and silk strands. Using a cutting board and chef’s knife, lay cob on its side and cut in half. Be very careful to not injure or cut yourself. Take one cob half and stand on flat (cut) end and slice off the kernels. Again, being careful to not injure yourself. Optional garnishes:
- Fresh chopped herbs (cilantro, basil, rosemary, etc.)
- Chopped avocado, radishes, tomatoes, etc.
- Crisp croutons
- Crunchy bacon pieces
- Chopped grilled shrimp, lump crabmeat, smoked salmon, shredded chicken, etc.
- Lime wedges
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Epicurious
Why are the cobs cooked and then removed?
Hi Martha, To add flavor to the soup. Hope this helps. ~Martha
Maybe I missed them, but there are no directions. I’m pretty sure you don’t eat the potatoes raw.