Thai Sweet Corn Soup Recipes

THAI SWEET POTATO SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
• Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

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 SWEET CORN AND CHICKEN SOUP

Steps:

• Heat oil in a medium saucepan, add the chicken, and cook for 5 minutes.
• Add Campbell's Real Stock Thai Noodle Soup, potatoes, creamed corn and corn kernels. Bring to the boil and then reduce to a simmer and cook for 15 minutes. Stir through spring onions.
• Ladle soup into bowls and garnish with extra spring onions.

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 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 SWEET CORN SOUP

Steps:

• Take the vegetable stock in a pan.
• Add lime leaves, lemon grass and ginger.
• Bring to a boil and let it boil for 5-7 minutes.
• Chop spring onion into thin slices.
• Chop spring onion greens finely.
• Slice mushrooms and carrots thinly.
• Heat a little oil in a pan.
• Add sliced onions and saute for 30 seconds.
• Add carrots, mushrooms and saute for 2-3 minutes on high heat.
• Strain the stock and pour it over the sauteed vegetables.
• Add sweet corn and boil for 2-3 minutes.
• Add salt to taste and green chilli paste.
• Add spring onion greens and corriander leaves.
• Add a little lemon juice for sourness and serve hot.

INSTANT POT THAI SOUP WITH CORN & ZUCCHINI

Steps:

• Turn the Instant Pot on and press the Saute function key. Once heated, add olive oil, onions, ginger and garlic to the pot and stir for 30-60 seconds.
• Add the rest of the ingredients (except for finishing ones) and stir through. Please note that the vegetables will also give out some liquid into the soup. Press Cancel to stop the Saute function.
• Pop the lid on top and lock, making sure the top valve is pointing to Sealing. Press Manuaa/Pressure Cook and set to 1 minute at HIGH pressure. The Instant Pot will take 5-8 minutes to come to pressure and then the timer will begin.
• Once the timer is done, use the quick release method to let the pressure out. Point the top valve to Venting and waiting until the steam is out and you can open the lid.
• To finish the soup, add the lemon or lime juice, coconut cream and cilantro and stir through. Serve with extra chili, cilantro and fried shallots of extra crunch.

THAI CHICKEN AND CORN SOUP

Steps:

• Heat a large stock pot and add sesame oil.
• Add chilli, ginger and shallots.
• Cook, stirring for 1-2 minutes.
• Add stock and creamed corn then bring to boil.
• Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
• Simmer for 1 minute.
• While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
• Add chicken and ham, gently reheat and season to taste.
• Simmer for 5 minutes, stirring occasionally, serve.