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    You are in: Home / Recipes / Cold Corn and Coconut Soup Recipe
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    Cold Corn and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jostlori's Note:

    Since moving to Costa Rica, I've been trying to learn how to cook with the local ingredients. A magazine called Mucho Gusto caught my eye last week, and it has the most amazing collection of soups, some of them quite unusual! This one sounds particularly interesting, though certainly not low-fat. Yum??? NOTE: REQUIRES 3 HOURS REFRIGERATION, not included in stated times.

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    Units: US | Metric


    1. 1
      In a large saucepan, place the water, the chile, the corn, and the coconut mulk. Bring to a boil and simmer for 20 minutes.
    2. 2
      Season to taste with salt and pepper, then add the lemon juice. Let cool for a few minutes.
    3. 3
      Transfer to a blender in small batches, then puree thoroughly. Pour pureed mixture into a large glass bowl.
    4. 4
      NOTE: If you want a chunkier consistency, reserve a portion, don't blend, then add it to the pureed mixture.
    5. 5
      Cover bowl tightly with plastic wrap. Refrigerate for a minimum of 3 hours, serve with crusty bread.

    Ratings & Reviews:


    Nutritional Facts for Cold Corn and Coconut Soup

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.4
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 16.2 g
    Cholesterol 0.0 mg
    Sodium 59.1 mg
    Total Carbohydrate 77.4 g
    Dietary Fiber 3.4 g
    Sugars 57.2 g
    Protein 4.9 g

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