It’s a brilliant and simple technique that provides tremendous flavor in a very brief amount of time. In Deborah’s soup, the stock gets added to a pot of curry-spiced sautéed onions, along with the stripped corn kernels, coconut milk, fresh cilantro, and lime juice. The combination, which happens to be vegan, is utterly delicious: it’s full of texture, spiced but not spicy, and naturally sweet and tart thanks to the corn and lime. There’s a subtle richness and creaminess lent by the coconut milk. Deborah likes to serve this curried coconut corn soup over basmati rice, with a swirl of yogurt and a sprig of cilantro. I’ve yet to do any of these things as I find it deeply satisfying on its own: Warm up a hunk of bread and call dinner done. 4.5 from 2 reviews The original recipe calls for garam masala in addition to the other spices as well as a tablespoon of flour. I left the flour out, because it seemed unnecessary, and I’ve made a few other adjustments, so reference the original recipe if you are curious.
4 ears corn, yellow or white varieties, shucked 8 cilantro sprigs plus 2 to 4 tablespoons finely chopped cilantro leaves 1/2 cup finely diced red or white onion, trimmings reserved 1 tablespoon butter or olive oil 1 teaspoon coriander seeds or ground coriander 1/2 teaspoon cumin seeds or ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon hot or mild paprika Sea salt or kosher salt and freshly ground pepper 1 can unsweetened coconut milk (1 and 1/2 to 2 cups) Juice of 1 lime, or more to taste
