Ingredients with Measurements:
- 1 can of corn kernels (15 oz)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 lb of squid, cleaned and sliced
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 green onion, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the squid and cook for 2-3 minutes until it is no longer translucent.
4. Add the corn kernels and water and bring to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes until the corn is tender.
6. Add the coconut milk and fish sauce and stir to combine.
7. Season with salt and pepper to taste.
8. Simmer for another 5-10 minutes until the flavors have melded together.
9. Serve hot and garnish with chopped green onion if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 19g
Protein: 14g
Sodium: 580mg
Substitutions for ingredients:
- Chicken or shrimp can be used instead of squid.
- Vegetable broth can be used instead of water.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use fresh corn instead of canned corn for a fresher taste.
- Add a pinch of chili flakes for some heat.
Tips and tricks:
- Be sure to clean the squid thoroughly before slicing.
- Do not overcook the squid as it can become tough and rubbery.
- Taste and adjust the seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped green onion on top.
Garnishes:
Chopped green onion
Pairings:
Steamed rice or crusty bread
Suggested side dishes:
Grilled vegetables or a side salad
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the squid thoroughly to avoid any foodborne illnesses.
Food history:
Suam na Mais is a traditional Filipino soup made with corn and fish sauce. The addition of squid and coconut milk is a modern twist on the classic recipe.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Thai