Corn Coconut Soup
- 2 large yellow onions
- 3 quarts water
- 4 large ears or 5 medium- large fresh corn, kernels cut from cobs, cobs reserved
- 1 (1-inch) piece ginger, peeled and thinly sliced
- 4 garlic cloves, sliced
- 2 Tablespoons canola, safflower, or another neutral oil
- 2 1/2 teaspoons kosher salt, plus more to taste
- 1 (13.5-ounce) can full-fat coconut milk, well-stirred
- Juice of half a lime
- To garnish: Fresh cilantro leaves, lime wedges, toasted coconut flakes, chili oil or hot sauce
- Make corn stock: Thinly slice one of the onions and set aside. Cut the second onion into quarters. Place onion quarters, water, corn cobs, and ginger in a large pot. Bring to a boil over high heat; reduce to medium, and simmer 1 hour — uncovered, to encourage it to reduce and concentrate. Pour stock through a strainer into a heatproof bowl; discard solids. Season with 2 teaspoons salt.
- Make soup: Heat 2 tablespoons oil in a large pot over medium. Add corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and soft, about 15 minutes. Add 4 cups of the reserved corn stock; bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Add coconut milk and lime juice. Remove from heat.
- Working in batches, pour mixture into a blender. Secure lid but remove the center piece to allow steam to escape. Or, you can use an immersion blender in the pot. Process until very smooth. Pour soup through a strainer into a pot and discard solids.
- Serve: Ladle into bowls. Top with garnishes of your choice.