I live in a pretty funny little part of East Van. It was the Italian area and then at some point it became the hippie hang out and now it’s the part of town that has the best cheese shop, a shockingly good vegan Mexican joint, and home to the coffee shop that wakes me up at 7am from crowds of Europeans shouting over soccer goals. It’s a wonderful place, most of the time.
It’s also very food oriented. It has more greengrocers then probably anywhere else in the city and my new favourite fish shop.
And on my way to my new favourite fish shop a couple days ago I noticed a very sweet little man outside with a small truck and a sign that said “Chilliwack Corn”. Now, who am I to refuse fate?
So instead of getting tuna I got sidestriped shrimp (the best shrimp ever doncha know?) and made a big batch of coconut corn soup.
This is good soup.
It’s rich and satisfying, it freezes well because of all of the starch in the corn, and it’s very flavourful. It’s loaded with lemongrass and ginger and lime and it is wonderful. Best takes less then 20 minutes on the stove and it is also terrific chilled, so you can make it the day before company comes by and be totally prepped up!
Coconut Corn Soup
A healthy glug of Olive Oil
1 large Onion, diced
2 cloves Garlic, sliced,
1 stalk Lemon Grass, sliced or chopped,
1 inch piece of Fresh Ginger, sliced,
2 cans of Coconut Milk
4 Pieces of good fresh sweet Corn
Fish Sauce to taste.
A small handful of cilantro, mint and/or thai basil.
* because your going to be pureeing the soup don’t worry about how nicely anything is cut!
In a medium sized pot on medium heat warm your olive oil and add in your lemongrass, ginger and onions.
Once the onions are soft and everything is very fragrant add in the garlic and cook until you just start to smell it. Then add in the coconut milk and 1 cup of water.
Cook this mixture for about 10 minutes, and then add in the corn. Cook the corn out for 5 minutes and then take it off the heat and puree it. You can use an emersion blender or a standing blender but either way I recommend pushing it throw a sieve. With the ginger and the lemongrass being so fibrous you just won’t get as nice a texture without that extra step! It doesn’t take long but it does make a big difference.
Now you can either bring it back up to a simmer and serve or chill it to serve. Either way check your seasoning. Add in lots of lime and lots of fish sauce and make sure theres enough salt.
For the prawns, just bring 1 cup of the soup of to a boil in a small pot, and add in the shrimp for 1 minute and then serve them right away!
Garnish with the herbs, and you have a perfect summer meal.