Thai Coconut Curry Corn Soup

  • serves 4

A tasty, warming soup that packs a punch!

71 Ratings
Directions for: Thai Coconut Curry Corn Soup


Thai Coconut Curry Corn Soup

1 Tbsp vegetable oil

6 cobs corn, shucked and kernels removed

½ cup Curry Paste (see recipe)

3 can coconut milk

1 puck palm sugar

fish sauce, to taste

juice of 3 limes

¼ bunch fresh cilantro leaves, picked and washed

4 kaffir lime leaves, finely julienned

Curry Paste

2 ½ inch piece ginger, peeled and roughly sliced

3 shallots, peeled and roughly sliced

4 clove garlic, peeled

1 tsp fish paste, roasted in oven until dry and aromatic

4 kaffir lime leaves

2 sticks lemongrass, white ends reserved and sliced

¼ bunch cilantro roots, washed

Thai chilis, to taste

1 Tbsp fish sauce


Thai Coconut Curry Corn Soup

1. Heat pot on high and add vegetable oil. Add curry paste and fry for 2 minutes.

2. Add corn kernels to pot and continue to fry for 2 minutes.

3. Add coconut milk and bring to a boil. Remove from heat and blend with a submersion blender until smooth.

4. Season with palm sugar, fish sauce, and fresh lime juice until flavour is balanced with sweetness, heat, saltiness, and sourness.

5. Serve in a small bowl, garnished with fresh cilantro leaves, julienned kaffir lime leaves, and a lime wedge.

Curry Paste

1. Place all ingredients in a bar blender with a small amount of water. Puree until smooth. Can be refrigerated for up to one week, or frozen in portions.

See more: Thai, Soup, Lunch, Side, Vegetables, Asian

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