Food
Coconut Corn Soup
By Yankee Magazine|Apr 01 2007|
From: Eat Fat, Lose Fat
Yield
6 Servings
Ingredients
1 can whole coconut milk
4 cups chicken stock
28 oz can fire-roasted chopped tomatoes
Kernels from 4 ears of corn
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Sea salt and freshly ground black pepper to taste
Instructions
Place all ingredients in a large pot over medium heat, bring to a simmer, and cook 10 minutes.
