AuthorHeather WallaceCategorysOupDifficultyBeginnerHeat things up this Valentine's Day since it's bitter cold outside with this spicy corn soup!
Don't like it hot? No problem, just remove the seeds and membranes from the serrano pepper or omit it all together...but if you really like it hot just add another pepper.
I absolutely love finding new and exciting soup recipes (or old recipes) and revamping them and experimenting with the ingredients...I'm always on the lookout for unique soups to try out. I've adapted this recipe from an old Homestyle Chicken cookbook I have to my tastes and I love it...a unique soup to add to my collection to make again and again!!
Add the zest of 1 lemon, 2 tablespoons of finely grated ginger, 6 sliced green onions, and 1 serrano pepper finely chopped (remove the seeds and membranes for a bit less spice).
Continue to cook for 1 Minutes.
Stir in 4 cups chicken stock and a 13-ounce can of coconut milk and bring to a boil.
Be sure not to cover the pan or the coconut milk will curdle.
Stir in a 15-ounce can of baby corn, and a 14-ounce can of creamed corn and simmer for 8 Minutes
Add 1 tablespoon of soy sauce and stir to combine.
Garnish with additional green onions and slices of serrano pepper (optional).
Serve hot and steamy!
Ingredients
Directions
Add the zest of 1 lemon, 2 tablespoons of finely grated ginger, 6 sliced green onions, and 1 serrano pepper finely chopped (remove the seeds and membranes for a bit less spice).
Continue to cook for 1 Minutes.
Stir in 4 cups chicken stock and a 13-ounce can of coconut milk and bring to a boil.
Be sure not to cover the pan or the coconut milk will curdle.
Stir in a 15-ounce can of baby corn, and a 14-ounce can of creamed corn and simmer for 8 Minutes
Add 1 tablespoon of soy sauce and stir to combine.
Garnish with additional green onions and slices of serrano pepper (optional).
Serve hot and steamy!