Sweetcorn And Coconut Milk Soup

• 5 ears Corn, Husks And Silks Removed
• 1 Tablespoon Coconut Oil
• 2 whole Onions, Chopped
• 3 cloves Garlic, Chopped
• 1 whole Green Chili, Stem And Seeds Removed, Chopped
• 473 milliliters Vegetable Or Chicken Stock
• 200 milliliters Coconut Milk
• 1/2 cups Fresh Coriander/Cilantro
• 5 whole Flour Or Corn Tortillas
• 100 milliliters Vegetable Or Rapeseed Oil (to Fry Tortillas)
• Salt And Pepper To Season
• 3 whole Spring Onions, Chopped
• Optional Garnishes: Pink Peppercorns And Toasted Coconut

1. 1. Carefully cut the kernels off the sweetcorn cobs. Set aside.
2. 2. In a large pan add the coconut oil and heat over medium heat. Then add the onions, garlic and green chili and saute for 5 minutes or until soft but not brown. Then add the sweetcorn kernels (set a few kernels aside to use as garnish) and fry for a further 5 minutes.
3. 3. Add the stock and coconut milk and simmer for 10 minutes.
4. 4. Add the coriander and stir through. Then remove pot from heat. Use an immersion blender and blitz until very smooth. You can also puree the soup in the blender but make sure to do so in small batches, leaving plenty of space in the blender for the hot soup to expand while processing.
5. 5. Cut the tortillas into triangles. In another pan add the oil and heat until really hot. Add the tortillas in a single layer and fry the tortillas for a few seconds on each side until crispy. Remove the tortillas to a paper towel lined plate and repeat frying the rest if needed.
6. 6. I garnished my soup with some whole corn kernels, toasted coconut, coriander, spring onion and pink peppercorns.

coconut oil, onions, garlic, green chili, chicken, milliliters coconut milk, fresh coriandercilantro, flour, milliliters, salt, spring onions, coconut

Taken from tastykitchen.com/recipes/soups/sweetcorn-and-coconut-milk-soup/ (may not work)