Sweetcorn and Coconut Milk Soup with Red Chilli and Fresh Coriander


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This sunny yellow soup combines a soothing sweetness with the lovely bite of fresh chilli. It can be served either hot or cold, according to the weather.


  • 2 fresh red chillies
  • 3 large cloves garlic
  • 1.7 litres/3 pints chicken stock
  • juice of 2 lemons
  • 675 g/ lb frozen sweetcorn
  • 4 rounded tablespoons coconut milk powder
  • 300 ml/½ pint very hot water
  • generous handful fresh coriander leaves
  • salt


Cut the chillies in half lengthways under running water, discard the seeds and stems and cut across in very thin strips. Peel the garlic and slice across as thinly as possible. Put 1.2 litres/2 pints of the stock in a large saucepan, then put the remaining stock in a smaller one with the sliced chillies, garlic and lemon juice. Bring the first pan to the boil, add 450 g/1 lb of the sweetcorn and boil for a few minutes, until tender. Remove from the heat.

Now bring the saucepan of stock containing the chillies and garlic to the boil and simmer gently for 8 minutes. Pour the contents of the large saucepan into a food processor, whizz until the sweetcorn is puréed and return to the large saucepan. Add the contents of the smaller saucepan to the puréed mixture. Then bring to the boil, add the remaining sweetcorn and simmer for 2-3 minutes, until the sweetcorn is just cooked. Remove from the heat.

Put the coconut milk powder into a bowl with 1 level teaspoon of salt, pour in the hot water and stir until smooth. Then stir the coconut milk into the soup. Before serving, roughly chop the coriander leaves. Reheat the soup if necessary but don’t let it boil, then throw in the coriander leaves.