Malaysian Corn Soup

Malaysian Corn Soup

Print Pin Rate
Course: Appetizer, Main Course, Soup, Vegan
Cuisine: Five Spice, Malaysian, Vegan, Vegetarian
Year: 1996
Servings: 128 servings

Ingredients

  • 3 red pepper (large, ¼" dice)
  • 8 onions (¼" dice)
  • 4 cups cilantro sprigs (minced)
  • 14 Tablespoons curry powder
  • 8 Tablespoons black pepper
  • 10 cans corn (whole kernel, #303 cans – 16oz/ea)
  • 14 cans coconut milk
  • 16 cups water
  • 10 Tablespoons veggie powder for stock
  • 2 cups lemon juice

Instructions

  • Oil in stockpot. Add onions, peppers. Cook until onions are translucent.
  • Add curry powder, stirring constantly, 2 minutes.
  • Add liquids and then the rest of the ingredients.
  • Bring to boil, stirring occasionally – 10-12 min.
  • Off heat. Cool in walk-in with shockstick. Time/Temp records.

Leave a Reply

%d bloggers like this: