Lemony Coconut Milk and Sweet Corn Soup

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I was fifteen or may be sixteen, when I realized I could live ten days straight just on chicken soup. In a desperate attempt to lose couple of pounds I declared a ten day soup diet. Of course, in my not so well developed mind of fifteen, soups meant chicken soups, nothing more and nothing less.

It wasn't difficult to convince mom to buy into the idea or may be she didn't think I'll last more than few days. Besides, she loves making soups and planned to slip in some not so loved vegetables into my soup while I'm at it.

As predicted, it was a rather smooth sail except, every alternate day I wanted chicken corn soup. Give me good chicken stock and put some corn in it and I'll drink it like a love poison.

This  soup is regular winter entree for us. Other than the fact that I always have homemade chicken or vegetable stock handy and corn on cob is frozen staple in my fridge, this is one of the easiest soups to make which screams comfort without having to spend hours laboring on it. Make it one of these cold days and you shall know what I'm talking about.

Oh and M has been complaining about putting on a couple of pounds lately, guess what diet I plan to put him on?

Lemony Coconut Milk and Sweet Corn Soup

Serves 2 -3

Ingredients

1 tbsp olive oil

1 tsp cumin seeds
1 tbsp ginger garlic paste (optional)
1 green chilly, finely chopped (optional)

4 tbsp spring onions, finely chopped, greens kept aside for garnishing

1 tbsp corn flour, mixed with two tbsp of water

1 can coconut milk ( 13.5 oz/400ml/1 2/3 cups)

2 cups chicken/vegetable stock, preferably homemade*

3 frozen corn on cobs

2 -3 tbsp lemon juice

Salt and pepper to taste

Mint (optional)

Note

*  I use a lot of garlic and ginger along with onions, green chilies and whole spices in my stock. If your stock doesn't have ginger, garlic and chilies, add about 1 tbsp of ginger garlic paste and 1 green chilly along with cumin seeds. Do the same for  vegetable stock if making a vegan version.

** Even though I often end up using frozen corn on cobs as fresh corn is difficult to find around here, fresh corn is absolutely fabulous. Use sweet corn without cob if you had too.

Method

Add oil to a pan and tip in the cumin seeds. Once they begin to brown add in the ginger garlic paste, green chilly (if not in the stock already) and spring onions.

Once the onions are translucent add the chicken stock and let it come to a boil. Add the corn flour and coconut milk and reduce the heat to low.

Let it simmer for couple of minutes before adding the corn. Let the corn cook in the soup.

Let it cook to desired consistency of thickness. Feel free to add more stock to thin it out.

Add the lemon juice and season with salt and pepper at the end. Serve hot.

Adding mint leaves along with lemon juice if using.