Corn Soup with Coconut Milk and Dumplings

Name: Corn Soup with Coconut Milk and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 3 cloves garlic (minced); 4 cups corn kernels (fresh, canned, or frozen); 1 can coconut milk (400 ml); 4 cups vegetable broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1 egg (beaten)

60 min 6 servings Medium

All Recipes

A creamy and comforting corn soup with coconut milk and tender dumplings, perfect for a warm, hearty meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

This Corn Soup with Coconut Milk and Dumplings is a delightful fusion of creamy and savoury flavours. The sweetness of corn combined with the richness of coconut milk creates an irresistible base for the tender dumplings. This dish is inspired by traditional comfort foods, bringing a taste of the tropics to your table. The soup is perfect for any season, offering warmth in the winter and a light, aromatic profile in the summer. It's easy to prepare and makes a satisfying meal for both lunch and dinner. Whether you're serving it as a starter or a main course, this soup is sure to please.

Instructions

Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Add the Corn

Stir in the corn kernels and cook for another 3 minutes, allowing the corn to slightly soften.

Pro tip: If using fresh corn, ensure it is fully husked and cleaned.

Simmer the Soup

Add the coconut milk and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

Pro tip: Stir occasionally to prevent sticking.

Prepare the Dumpling Batter

In a bowl, whisk together flour, baking powder, and salt. Add milk and beaten egg, stirring until just combined to form a thick batter.

Pro tip: Do not overmix to keep the dumplings light and fluffy.

Cook the Dumplings

Using a spoon, drop small amounts of batter into the simmering soup. Cover the pot and cook for 10 minutes, or until the dumplings are cooked through.

Pro tip: The dumplings should be firm and springy to the touch.

Season and Serve

Stir in salt and pepper, adjusting to taste. Serve hot, garnished with fresh herbs if desired.

💡

Tips & Tricks

Use fresh corn for the best flavour, but canned or frozen can be substituted.
Ensure the dumplings are cooked through by checking their internal texture.
Adjust the soup's thickness by adding more or less broth as desired.
Garnish with fresh herbs like cilantro for a burst of freshness.

Frequently Asked Questions

What type of milk is best for soup?

Coconut milk is ideal for this soup, providing a creamy texture and rich flavour.

How do you make dumplings for soup?

Mix flour, baking powder, salt, milk, and egg to form a batter, then drop spoonfuls into simmering soup.

Can I use frozen corn?

Yes, frozen corn can be used and added directly to the pot without thawing.

How long do dumplings take to cook in soup?

Dumplings take about 10 minutes to cook in simmering soup.

Can I make this soup ahead of time?

Yes, prepare the soup and dumplings, then store in the fridge for up to 3 days. Reheat gently before serving.

Serving Suggestions

Serve this corn soup hot, garnished with a sprinkle of fresh cilantro or green onions. Pair with crusty bread or a side salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a great choice for meal prep. Reheat gently on the stove to maintain the soup's texture and flavour.

Nutrition per serving

220

Calories

Protein

10g

Fat

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