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Coconut-Corn Soup

Coconut-Corn Soup


  • 2/3 cup diced onion
  • 1/3 cup diced celery
  • 2 - 3 tablespoons julienned leek
  • 2 - 3 tablespoons diced garlic
  • 1/4 cup diced carrot
  • 1 3/4 cups plus 2 tablespoons fresh corn kernels
  • 5 tablespoons butter
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon white pepper, plus more for seasoning
  • 2 1/3 cups low-sodium vegetable broth
  • 1 cup unsweetened canned coconut milk
  • 1/3 cup coconut cream
  • 1 bunch basil, tied in a cheesecloth sachet
  • 1 Asian pear, diced
  • Juice of 2 limes
  • Watercress, for garnish
  • Red chiles, thinly sliced, for garnish


  1. In a medium soup pot over medium heat, saute onion, celery, leek, garlic, carrot, and corn in butter. Season with 1 teaspoon salt and 1/4 teaspoon pepper and cook until softened but not yet browned.
  2. Add vegetable broth, coconut milk, coconut cream, and basil to pot. Simmer, covered, over low heat for 30 minutes.
  3. Remove basil. Using an immersion blender (or a blender, with carefully transferred batches), puree soup until smooth. Transfer to a heat-safe container and chill in the refrigerator until cold.
  4. Toss pear with lime juice and season to taste with salt and pepper. Divide soup among four bowls and add pear. Garnish with watercress and chiles.


  • Created by Daven Wardynski, executive chef of Omni Amelia Island Plantation Resort in Fernandina Beach, Florida

Nutrition Information

Per serving: 430 kcal cal., 30 g fat (22.2 g sat. fat), 40 g carb., 4 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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