Thai Corn Soup with Coconut, Fresh Lime, & Ginger

Inspired by my travels to Thailand, this soup emerged from my love of the native cuisine. In my opinion there is no better food on the planet. With its freshness, balance and variety of flavors, and spectacular taste, I find myself adapting many recipes to taste a bit more Thai.

Serves 4

What You Need:

  • 1 tablespoon olive or canola oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon fresh chili, minced, or 1 teaspoon Thai curry paste
  • 4 cups fresh or frozen corn kernels (save cobs if using fresh)
  • 6 cups vegetable stock
  • 1 tablespoon fresh ginger, minced
  • 2/3 cup coconut milk
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • Fresh cilantro

What You Do:

  1. In a large pot, heat oil. Add onion, garlic, and chili and sauté for 5 minutes (if using curry paste, add after the 5 minutes and sauté an additional 30 seconds). Add the corn kernels (and cobs if using fresh) and stock, and stir mixture together. Cover and simmer for 15 minutes.
  2. Remove corn cobs and add the fresh ginger. Puree half the soup in a blender (or in the soup with a hand blender) until smooth. Transfer back to pot. Add coconut milk and simmer 3 more minutes. Add fresh lime juice and salt and pepper to taste. Garnish with a swirl of coconut milk or red pepper coulis and fresh cilantro. Serve with Jasmine rice or a cool Thai Salad (som tum). Enjoy!
VegNews' co-founder Colleen Holland can't get enough of the sumptuous flavors of Thai cuisine. Discover more of Colleen's favorite vegan foods and recipes by following her on Facebook.

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