Corn and Coconut Soup
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Squeeze juice from limes and add to blender. Slice scallions, separating white and green portions. Transfer scallion whites to blender; reserve scallion greens.
To blender, add corn kernels, coconut milk, fish sauce, 1 tsp red pepper flakes, and 1/4 tsp. kosher salt and puree until smooth. Strain through fine-mesh strainer; discard solids. Transfer soup to bowls; top with reserved scallion greens and cilantro. Sprinkle with red pepper flakes and serve with lime wedges if desired.: 310 cal, 10 g pro, 38 g carb, 4 g fiber, 12 g sugars , 17 g fat , 0 mg chol, 650 mg sodium
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