Thai Coconut and Corn Soup -

This is a nice spicy soup and quite different from the usual soups you may be used to. You can use a good quality store bought Thai curry paste or you can make your own.

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  • Rating:   5
  • Prep.:  10 min
  • Serves: 4
  • Cook Time:  15min


  • 1 Tsp. Vegetable oil
  • 1 Onion
  • 2 cups Corn Kernels
  • 1 Litre Vegetable Stock or water
  • 1 Cup Coconut Milk
  • 1 Tbsp. Fresh Cilantro
  • 1 Stalk Lemongrass
  • 1 Clove Garlic


  1. In a large pot, over medium heat stir fry the onions the vegetable oil for about 2 minutes.
  2. Add in the corn kernels and cook for 2 minutes more.
  3. Chope the lemongrass into large pieces and place in a blender with the garlic cloves and vegetable stock. Add this mixture to the soup with the coconut milk. Bring to a boil, cover and reduce heat to low and cook for about 15 minutes.
  4. Take about 1/3 of the soup and place in a blender to liquify (this step will add thickness to the soup). Add back to the pot and just before serving add in the fresh cilantro.


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