Corn-Coconut Soup! Winning Top Chef Dish!

May
6:00pm
Corn-Coconut Soup! Winning Top Chef Dish!

By Melissa King
*This event was previously recorded*
UPDATES AFTER THE FIRST LIVE: For those looking to register for the on demand rewatch - we had some tech issues, and the camera was a little blurry to start, also the camera freezes at some point for a minute, but otherwise it's good! Sorry for that!
Ask and you shall receive! A lot of you have requested for this recipe - In this live-stream class, I will teach you step-by-step how to make my corn-coconut soup that won the vegetarian episode on Top Chef All Stars a few weeks ago. The recipe is actually completely vegan, but trust me, meat eaters won't notice.
Soup is one of my favorite things to make. I'll be sharing my secrets to developing deeper flavors in your soups, and will leave some time for a Q/A together.
***Please have all equipment and ingredients below prepped out as much as you feel comfortable before the live stream begins. I will demonstrate how to cut the kernels off the corn cob if you aren't sure how, but I will have most of the kernels taken off the cob in advanced due to timing. But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, and ask questions on the chat bar!
LENGTH : 60-90 minutes
LEVEL : 1
Looking forward to cooking with you all!
Melissa
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Corn-Coconut Soup with Chili Oil
plant-based, vegan, gluten free
yield: 2 quart
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Ingredients:
4 fresh ears of yellow or white corn, remove husk, wash cobs, cut kernels off cob and place in a bowl, save cobs for stock (do not use frozen corn)How to select corn: Look for evenly shaped, large cobs of corn. Peel the husk down, look for kernels that are straight and plump. They shouldn't look dried out or wrinkly, that means they've been on shelves for a while. They also shouldnt have any browning, that's also an indicator that it's old. The kernels should be bright and white or yellow in color. If sourcing from a farmers market, sometime the top of the corn has catapillar bite marks and sand, that's a good sign! If the bugs want to eat it, it's probably organic.

1 yellow onion, thinly sliced
4 cloves of garlic, thinly sliced
1 tsp - ginger, peeled, minced or grated
1 can - coconut milk (full fat)
1 TB - fresh lemon or lime juice
1 TB - coconut oil, canola oil, or butter
Corn Stock:
4 reserved cobs from above
1 onion, quartered
1" piece of ginger, peeled, smashed or slices
3 Quarts Water
Equipment:
Vitamix blender preferred, otherwise a standard blender works but soup may not be as smooth.
Large pot x 2
Cutting board x 1
Knife x 1
Fine mesh strainer or chinois for best results
Ladle x 1
Can opener x 1
Wooden mixing spoon x 1
Microplane or grater x 1, preferable for grating ginger. Mincing with a knife works too.
Suggested Garnishes of your preference:
Chili Oil (will demo)1/4 Cup - Chili Flakes like gochugaru or chinese chilies
1/2 Cup - Neutral Oil like canola or grapeseed

Puffed wild black rice (deep fry in 350F oil, until it puffs, remove, drain and season with salt. Please do this in small batches, and make sure there is a lot of extra space in the pot, otherwise the oil will overflow. Any leftover puffs are great for rice crispy treats!)
Pickled shallots or ramp bulbsMy pickling liquid ratio - 1 cup rice or champagne vinegar, 3/4 cup sugar, splash of water, pinch of kosher salt. Boil and pour over sliced shallots, onions, roasted peppers, cucumbers, any vegetable that you want to pickle! Let it cool and place into the refrigerator.

Croutons or bread bowl
Chopped cilantro or micro cilantro
Diced roasted sweet peppers
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Melissa King