Thai Corn Soup Recipe
My mum makes the BEST Thai Corn Soup. I turned it into a healthy version that doesn’t compromise on flavour.
This healthy recipe is great for meal prep, ideal if you’re eating healthy on a budget or someone who loves meat-free Mondays.
This is kinda the perfect meal to come home to after a busy day, especially when it's cold outside.
I often make and eat soup on a Monday night after a weekend, when I naturally feel like eating lighter food. It's also conveniently meat-free (hello, meat-free Monday)! I often make extra and freeze it.
I love how easy it is to make this recipe and how full of flavour it is! If it's too much flavour for you though, then just add a cup of water.
You can play around with the recipe! Mushrooms would be great in here. You could also add noodles and/or shredded (cooked) chicken if you want it to be more substantial and feed the family.
Anyway my lovelies... Enjoy this wholesome, hearty meal and have fun cooking it!
Adjust the number of chillies depending on how hot you like it. If you're using fresh chillies, taste a little before adding them. Some chillies are hot, some aren't spicy. I always check. Remove seeds if too spicy but I like to use the seeds.
I used red curry paste but I think it'd work with any type of curry paste.
Instead of chopping onions, chillies and capsicum, I often just add them to the food processor. It saves me a lot of time and tears!
To make this soup vegan, just cut out the fish sauce. Add a squirt of lemon or lime juice (like 1 tablespoon).
Sometimes I only add half the tin of coconut milk. Then use the other half to make these chia puddings (using half milk and half coconut milk).
It may sound strange but to store your bean sprouts for longer (and more safely), store them in water in an airtight container in the fridge.
Want to get fancy? Add galangal and kaffir lime leaves.
Best Thai Corn Soup Recipe
Prep time: 5 minutes
Cooking time 20 minutes
Total time: 25 minutes
2 tablespoons sesame oil
1 brown onion, chopped
2 tsp grated ginger
2-3 red chillies, chopped (optional)
1 bunch of coriander/cilantro, chopped (optional)
1 tablespoon Thai curry paste
1 tin (400mL/13.5oz) of coconut milk
800g corn kernels
2 tbsp fish sauce
1.5L (1.5 quarts) vegetable stock
1 red capsicum/pepper, roughly chopped, seeds removed
Bean sprouts, to serve
Heat a large saucepan to med-high. Add sesame oil. Once hot, add onions and cook for 3 minutes, until brown.
Add ginger, chillies, coriander/cilantro (leave some sprigs for garnish), curry paste, coconut milk, corn, fish sauce, 1 cup of water and stock. Stir well.
Place chopped capsicum in a blender along with 1-2 cups of the soup mix. Blend then pour the blender mix into the saucepan.
Continue to cook the soup for 10-15 minutes. Serve with bean sprouts and coriander/cilantro.
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