Thai Corn Soup Recipe

By Angela Sellari Jump to Recipe

I can’t be the only one who is incredibly pleased that fall has arrived and with it soup season.

There’s something so incredibly comforting and warming about a bowl of homemade soup when the air is cool.

This Thai corn soup recipe might be a little different than what you normally make, but trust me when I say that you’ve got to give this a try. Just last weekend while in Seattle I shared with some new friends that living in rural Georgia the last few years has been somewhat of a difficult adjustment for me. I miss my favorite Thai and Korean restaurants, along with the good Cuban food that the Tampa area is known for. I’ve had to teach myself to make some of my favorite dishes at home which really isn’t such a bad thing.

Flavored with coconut milk, leeks and cilantro, this Thai inspired corn soup recipe is simple to prepare and brings a taste of Thailand into your home. Try it. I really think you’re going to love the flavors.

Ingredients:

Yields: 6 servings

• 1 Tbsp butter or oil
• 2 leeks, chopped
• 1 Tbsp curry paste
• 2 1⁄2 cups frozen corn kernels
• 3⁄4 cup coconut milk
• 2 cups water
• 1⁄4 cup cilantro
• 1 tsp hot sauce {optional}

Instructions:

Step 1: Heat butter/oil in large pot over medium heat. Add leeks and saute for 3 minutes. Stir in curry paste and cook for an additional minute.

Step 2: Add corn, coconut milk and water. Simmer for 3­5 minutes.

Step 3: Place half of soup and cilantro in blender. Puree until smooth. Transfer pureed soup into pot with remaining soup. Optionally, stir in hot sauce. I like mine a little spicy!

Thai Corn Soup Recipe

Angela Sellari

Whip up this creamy Thai Corn Soup recipe in just 15 minutes! Blended with coconut milk, leeks, and cilantro for a quick, cozy meal.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Soup

Cuisine asian

Servings 6 servings

Calories 21 kcal

Ingredients

  

1x2x3x

• 1 Tbsp butter or oil
• 2 leeks chopped
• 1 Tbsp curry paste
• 2 1 ⁄2 cups frozen corn kernels
• 3 ⁄4 cup coconut milk
• 2 cups water
• 1 ⁄4 cup cilantro
• 1 tsp hot sauce {optional}

Instructions

 

• Heat butter/oil in large pot over medium heat. Add leeks and saute for 3 minutes. Stir in curry paste and cook for an additional minute.
• Add corn, coconut milk and water. Simmer for 3­5 minutes.
• Place half of soup and cilantro in blender. Puree until smooth. Transfer pureed soup into pot with remaining soup. Optionally, stir in hot sauce. I like mine a little spicy!

Nutrition

Calories: 21kcalCarbohydrates: 4gProtein: 0.5gFat: 0.3gSaturated Fat: 0.1gSodium: 10mgFiber: 1g

Keyword Thai Corn Soup Recipe

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