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.

Thai Corn Soup Recipe

yields: 6 servings

Ingredients:
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}

Directions:

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!