A creamy, comforting soup of fresh corn kernels simmered in coconut milk with pumpkin, sweet potato, and aromatic leaves, served as a nourishing one-pot meal.
Ingredients
4 ears fresh corn, kernels cut off
200g pumpkin, diced
1 sweet potato, diced
400ml coconut milk
2 shallots, sliced
2 cloves garlic, minced
2 pandan leaves or bay leaves
1 tbsp coconut oil
1 tsp salt
500ml water
Instructions
1Heat coconut oil in a large pot. Sauté shallots and garlic until fragrant.
2Add pumpkin and sweet potato. Cook for three minutes, stirring to coat with aromatics.
3Add corn kernels, water, and pandan leaves. Bring to a boil.
4Reduce heat to medium-low and simmer for twenty minutes until vegetables are tender.
5Pour in coconut milk and stir gently. Simmer five more minutes without boiling vigorously.
6Remove pandan leaves, season with salt, and serve hot in deep bowls.
Did You Know?
Koto is often the first solid food given to Timorese babies, mashed smooth as a weaning dish.