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Picture by cooking.nytimes
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Prep Time15 Mins
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Cook Time30 Mins
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Serving4
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View400
Delight in the explosive flavors of our Fiery Spicy Corn and Coconut Soup. This zesty and aromatic concoction combines the sweetness of corn, the creaminess of coconut, and a punch of spice for a thrilling dining experience. Perfect for those seeking a kick in their soup!
Ingredients
Nutrition
Per Serving
- Daily Value*
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Calories: 280
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Carbohydrates: 24g8%
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Protein: 5g10%
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Fat: 20g31%
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Saturated Fat: 16g80%
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Cholesterol: 0mg0%
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Fiber: 3g12%
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Sugars: 5g
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Vitamin A4%
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Vitamin C10%
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Calcium6%
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Iron10%
Tips and Recommendations
- Adjust the heat level by adding or reducing the amount of red chili peppers.
- For a creamier texture, blend a portion of the soup and mix it back into the pot.
- Squeeze a splash of lime juice before serving for a tangy twist.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used. Drain and rinse it before adding to the soup.
2. Can I make this soup in advance?
Absolutely! Store it in the refrigerator for up to 3 days. Reheat gently before serving.
Picture by cooking.nytimes
Instructions
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1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent. Add minced garlic, grated ginger, and chopped red chili peppers. Sauté for an additional minute.
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2. Add sweet corn kernels, ground cumin, ground coriander, turmeric powder, salt, and pepper to the pot. Stir to combine the ingredients.
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3. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
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4. Pour in the coconut milk and simmer for an additional 5-10 minutes.
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5. Taste and adjust seasoning according to your preference for spice and saltiness.
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6. Ladle the spicy corn and coconut soup into bowls. Garnish with fresh cilantro if desired.