Chicken, Corn and Coconut Soup
Serves 4 - 6
This Chicken, Corn & Coconut Soup is a comforting, flavor-packed dish that blends tender chicken, sweet corn, and creamy coconut milk into a silky, fragrant bowl of goodness. Infused with hints of garlic and lime, this soup offers a perfect balance of savory richness and bright, tropical notes. It's a nourishing meal -- ideal for cozy nights or as a refreshing twist on a traditional chicken soup.
Ingredients
- 1 pound boneless, skinless, chicken thighs
- 2 tablespoons Olivelle Caramelized Garlic Infused Olive Oil
- 2 tablespoons butter
- 1 onion, finely diced
- 1 clove garlic, minced
- 8 cobs of corn, kernels removed and cobs scraped — about 3-1/2 to 4 cups of corn (may use frozen corn)
- 1 tablespoon flour
- 2 cups chicken broth
- 2 cans coconut milk
- 2 tablespoons fresh lime juice, or about small 1 lime
- Olivelle Lime Fresco Infused Sea Salt, to taste
- Olivelle Rainbow Pepper Corns, to taste
- 1/4 cup neutral oil for frying (like avocado oil)
- 2 shallots, peeled and thinly sliced
- Chives, sliced for garnishing
Directions
- In a large Dutch oven or soup pot, sear the chicken thighs in 2 tablespoons of butter and olive oil until browned and cooked through. Remove from the pot and let cool slightly, then shred with two forks.
- In the same pot, sauté the onion until translucent. Add the garlic and cook until fragrant.
- Corn the cut from the cobs and scrape the sweet juice from each cob and add all but one cup of the corn to the onion and garlic. (The remaining corn will be used for garnish.) Cook the mix for a few minutes.
- Add the flour, and continue sautéing for an addition 2-3 minutes, or until fragrant. Add the chicken broth and bring to a low boil.
- Puree the soup. Using an immersion hand blender, puree about half of the soup into a smooth texture, leaving the other half slightly textured. Or if you prefer, blend all of the soup until completely smooth.
- Return the cooked and shredded chicken to the soup pot. Add the coconut milk and fresh lime juice. Bring the soup to a simmer, and cook for 15 minutes to allow the flavors blend. Salt and pepper, to taste.
- While the soup simmers, make the crispy shallots. In a small saucepan over medium-high heat, heat the oil until it begins to bubble. Add the shallots and reduce the heat to low. Cook for 2 to 3 minutes, or until the shallots are just golden brown. They will continue to brown after removing from the oil. Using a slotted spoon, remove the shallots from the oil and place on a paper towel-lined plate to drain. Sprinkle with a little salt. Reserve for use as a garnish.
- Remove all but one tablespoon of oil from the saucepan. Cook the remaining cup of corn until it turns bright yellow. Reserve for use as a garnish.
- Serve the soup warm with a garnish of crispy shallots, corn, and chives. Enjoy!
TIP: We like to test if the oil is ready for frying by using the end of a wooden spoon. Once you see bubbles forming around the spoon, the oil is ready for frying.