"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Louise's Corn and Tomato soup with avocado, cilantro and coconut milk Recipe

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This recipe for Louise's Corn and Tomato soup with avocado, cilantro and coconut milk, by , is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
louise kane

Category:
Category:

Ingredients:  
Ingredients:  
3 cups fresh corn scraped from cob
5 fresh ripe organic tomatoes chopped in small chunks
3 cloves of garlic chopped
1.5 onions chopped fine
¼ bunch cilantro chopped fine
2 hot peppers chopped fine
1 cup or can of coconut milk
1 cup or more of vegetable or chicken broth
1 lime
2 avocados chopped in big chunks
Stalk of lemongrass
White and black pepper to taste
Sea salt to taste
2 tablespoons of organic virgin coconut oil

Directions:
Directions:
Take 2 cups of corn that is freshly scraped from cob and blend in blender with the1/2 coconut milk until it is paste like.

Keep 1 cup of corn separate

Sauté the onion and garlic in the virgin coconut oil on low until it is almost cooked then add the chopped tomatoes and cover and cook until tomatoes are mushy.

Then add the pureed corn and coconut milk mix and simmer till hot BUT do not boil. Add remaining coconut milk and some broth until it its soupy and thick.

Add remaining corn.

In separate sauté pan sauté the hot peppers, ½ cilantro and lemongrass cook till crisp, add to soup

When soup is hot and amalgamated, place in bowls and top with chopped avocado and squeeze of lime and salt and 2 peppers. Serve immediately

 

 

 

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