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.
Chilled Coconut Corn Soup garnished with cilantro, avocado and toasted coconut
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 this Corn Soup?
According to my calculations, each serving has 233 calories and:
7 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Chilled Corn Soup with Coconut and Lime
Step 1: Gather and prepare all ingredients.
Ready to make soup
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.
Softening the onions and ginger in soup pot
Step 3: Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest and 1-½ 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.
Pureeing the soup
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.
Toasting shredded coconut
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.
Coconut Corn Soup
Step 8: Top with chopped cilantro, toasted coconut and and additional toppings.
Coconut corn soup with avocado, cilantro and toasted coconut
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.
Cutting corn cob in half
Take one cob half and stand on flat (cut) end and slice off the kernels. Again, being careful to not injure yourself.
Cutting kernels off half corn cob
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.
Chilled coconut corn soup garnished with avocado, cilantro, toasted coconut and chopped bacon
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.
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Chilled Coconut Corn Soup
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 1 piece ginger, peeled and finely chopped (about 1-½ teaspoons)
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 6 ears corn with kernels cut off (about 5-½ cups), cobs reserved
- 1 medium Yukon Gold potato, chopped into ½" cubes
- 1 can (14 ounces) lite Coconut milk
- Zest of one lime
- ¼ 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 1-½ 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 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. (Alternatively, toast coconut until golden in a small rimmed baking dish or pie plate 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.
Equipment
Recipe Notes
- 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
Recipe source: Epicurious
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Chilled Vegetarian Coconut Corn Soup, you might also like
- Easy Black Bean Corn Soup
- Skinny Curried Zucchini Soup
- Slow Cooker Corn Chowder
- Watermelon Jalapeno Gazpacho
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Amy Kaufman
Maybe I missed them, but there are no directions. I'm pretty sure you don't eat the potatoes raw.