Corn Soup with Coconut, Lime And Basil

I just discovered a new summer soup. The recipe comes from an olde  favorite cookbook that I am vowing to work my way through with moderate intensity this summer. I have shared a few recipes from this book over the last few months. The book was a gift from Simon & Schuster when I did some business with them way back when - at a time when I wasn't cooking. At all. I am so glad I hung on this baby as it contains a treasure trove of recipes that are a unique mash up of Latin, Moroccan and Indian influences. 

This soup is light, yet the combination of sweet fresh corn, ginger, chili pepper, lime and and a small amount of coconut milk provides an explosion of flavor that tricks the mind into thinking this is a rich dish. 

And one trick I learned here {maybe I have been living under a rock} is that a wonderful broth can be created by simmering de-kerneled {word?} corn cobs in salted water.  I had no idea.

All I can say is when the broth and the remaining ingredients are thrown in a pot and simmered for a short time, something magical is produced: a really simple soup that tastes complex.

All you need to do to get to the finish line is serve with a garnish of basil and lime wedges {which absolutely should be drizzled over the soup}.

Corn Soup with Coconut, Lime And Basil

4 large of ears of white corn, kernels cut off and reserved; cobs snapped in half and reserved

8 c water

1 t + 1/2 t kosher salt

2 T canola oil

2 t peeled and grated ginger

2 T minced shallots

1 large jalapeno, seeded and minced

1/4 t freshly ground black pepper

1 T grated lime zest

1/2 c coconut milk

fresh corn kernels from above cobs {about 4 cups}

2 T thinly sliced basil

1 lime cut into 8 wedges

Add corn cobs, water and salt in a stock pot and bring to a boil over high heat. Lower to medium simmer and simmer until the stock is reduced by half, 60-90 minutes. Skim any foam off that rises to the surface.

Strain the stock through a fine mesh sieve, discarding the cobs and reserving the broth.

In a sauce pan over  medium-low heat, add the oil and heat for 1 minute. Add the ginger, shallot, jalapeno, and black pepper, stirring often, until the shallots are translucent. This takes about 2 minutes and during this time turn down the heat to low if necessary {if shallots are cooking too quickly}.

Add the lime zest, strained stock and coconut milk. Bring to a simmer over medium heat, then reduce to low simmer and cook for 5 minutes.

Add the corn and simmer low to medium - low for 5 minutes. Kernels should be tender but crisp.

To serve, ladle the soup into 4 bowls, garnish each bowl with basil and serve lime wedges on the side. We squeezed every drop of lime juice into our bowls.

Serves 4.

Source: Adapted from Dinner At The Authentic Cafe