Coconut Corn Soup with Lime Chive Oil and Crispy Shallots

Ingredients

• •2 tablespoons vegetable oil
• •2 shallots, thinly sliced
• •4 cups fresh or frozen corn kernels
• •1 small yellow onion, diced
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper
• •3 cups vegetable stock
• •1 can (13.5 oz) coconut milk
• •2 tablespoons fresh lime juice
• •Salt and pepper to taste
• •2 tablespoons fresh chives, finely chopped
• •1/4 cup olive oil
• •1 tablespoon lime zest

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced shallots and cook until golden and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate. Set aside.

2. 2

   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, ground cumin, and cayenne pepper, and cook for 1 minute until fragrant.

3. 3

   Add the corn kernels to the pot and stir to combine. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 10-12 minutes, allowing the flavors to meld.

4. 4

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.

5. 5

   Stir in the coconut milk and lime juice. Season the soup with salt and pepper to taste. Gently warm the soup over low heat for 5 minutes, stirring occasionally.

6. 6

   In a small bowl, mix the olive oil, lime zest, and finely chopped chives to make the lime chive oil. Set aside.

7. 7

   Serve the soup in bowls, drizzling each with lime chive oil and topping with crispy shallots. Optionally, garnish with extra chives or lime zest for added flavor.