Thai Coconut Corn Soup Recipes

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

SPICY THAI CURRY CORN SOUP

Steps:

• Prep: Have all the veggies chopped, diced, and ready to go.
• Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 - 4 minutes.
• Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
• Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
• Serve with lime wedges and cilantro if you like.
• Serves 4 - 6
• Leftovers can be stored in the refrigerator for up to 5 - 6 days. For longer storage, freeze for up to 2 - 3 months. Let thaw before reheating.

THAI CORN CHOWDER

Steps:

• Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
• About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
• Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
• Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

THAI COCONUT, CORN AND CHICKEN SOUP

Steps:

• Heat half of the oil in a large pan, add the chicken pieces and sauté on both sides.
• Add a little chicken stock, cover, and cook for 10 to 15 minutes over medium heat, or until soft.
• Remove from pan and set aside on a chopping board.
• In the same pan, add the remaining oil and add the garlic, leeks, lemongrass and ginger.
• Sauté for two minutes while stirring frequently.
• Add the stock and coconut milk and bring to boil.
• Add the chicken, lime and brown sugar and stir.
• Beat the eggs with a little water.
• Whisk in the soup just before serving.
• Season with salt an pepper to taste.
• Garnish with chillies and fresh coriander.

THAI CORN CHOWDER

Steps:

• Cut the corn kernels away from the cob. Add the cobs, 6 cups of water, and the diced potato to a soup pot. Bring to a boil, then reduce heat and simmer 20 minutes. Discard the cobs.
• Stir in coconut milk, red curry paste, and half of the reserved corn. Simmer for 5 minutes. Transfer to a blender or food processor and process into a smooth puree.
• Return the puree to the pot. Add the remaining corn, cilantro, and shrimp. Simmer until shrimp are cooked through, about 5 minutes. Stir in fish sauce and lime juice. Garnish with jalapeno slices, if desired.

THAI COCONUT SOUP

Steps:

• Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.
• Add the coconut milk, pastes, fish sauce, and chicken. Let it simmer for another 5 minutes so the flavors can meld.
• Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.

THAI COCONUT CORN SOUP

Steps:

• Boil corn for 8 minutes in water with some sugar and salt added. Remove from water, and roast corn on the grill until grill marks form. Remove from grill, and cut kernels off the cob, saving cobs.
• Bring stock to a boil, then lower to a simmer. Add corn cobs and shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
• Add 3/4 of corn kernels to a blender with 1 cup of stock. Blend until pureed, then set aside. NOTE: a food processor can't puree the kernels, and you'll end up with "corn pebbles" in your soup...still tasty, but not the ideal texture.
• Separate seeds, if any, from tamarind paste and discard.
• Heat the oil in a small pan over medium heat. Stir in the ginger, garlic, lemon grass, pepper, and tamarind paste for 1 minute.
• Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
• Stir in the fish sauce; simmer for 15 minutes.
• Stir in the coconut milk, mushrooms, corn kernels and cilantro; cook and stir until the mushrooms are soft.
• Add the shrimp; cook until no longer translucent (about 5 minutes).
• Stir in the lime juice and rice vinegar. Heat for 1 minute, then serve.

THAI COCONUT CORN SOUP

Steps:

• Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
• If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
• Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
• Top each serving with a bit of cilantro, enjoy!