For me, sweet corn is one of the flavors of summer. I remember my parents regularly picking up corn from a farmer who lived nearby when I was a kid. It was part of the routine of our summers.
Each year, there is something so exciting about that first fresh, sweet bite into corn. And while I enjoy it very much on its own, with some sea salt and ghee, this year I wanted to create something new with it.
That’s where this Thai Sweet Corn Soup comes into play. It is summery and bright and marries two of my favorite things – Thai food and corn.
All of the flavors in this soup compliment the corn so well. It features lemongrass, Kaffir lime leaves, ginger and coconut milk to make a flavorful and sunny broth.
Thai Sweet Corn Soup comes together quickly, so you won’t have your stove running for hours in the heat of summer. It’s fast, fresh and most of all, delicious.
I can’t take credit for putting this combo together. Back when I lived in Alberta, one of my clients was a chef named Maja who had traveled in Thailand. She made a soup for the cafe she worked for with similar flavors. I never did get the recipe from her, so this is my attempt at re-creating her deliciousness.
I remember spending time in the kitchen with Maja watching her slice lime leaves for her version, which was the first time I had been exposed to that ingredient. It’s cool how certain ingredients or flavors can evoke a memory so clearly.
Tips and tricks
Before you jump in, you may need to take a trip to an Asian grocery store to find lemongrass and lime leaves. But, trust me, it’s worth the trip. You can freeze lime leaves so that you have some next time you want to infuse a soup or curry with their yummy flavor.
Note: I personally prefer a chunkier soup, so I’ve chosen not to puree any of the soup. However, you could reserve half the soup after everything has simmered and puree the other half for a thicker base.
I hope you enjoy.
- 2 Tbsp Coconut Oil
- Red onion, small diced
- Thumb of ginger, grated
- 2 cloves garlic, crushed
- 1 cup vegetable broth
- 3 cobs of corn
- 2 stalks of lemongrass
- 5 Kaffir lime leaves
- 1 can full fat coconut milk
- ½ can water
- ½ tsp sea salt
- ¼ tsp crushed chilis
- Garnish with fresh lime juice and sliced green onion
- Husk corn and slice nibs from the cob. I used a big bowl to do this into so that the corn didn't fly all of the over place.
- Slice ends off lemongrass and cut lower white portion into 1 inch chunks. Discard green parts. Pound white parts a few times with a meat tenderizer or bruise with the back of a large knife to begin to release the fragrant oils.
- Heat coconut oil in soup pot on the stove.
- Simmer red onion for 4-5 minutes until translucent. Then add garlic and ginger and sautee until fragrant.
- Add remaining ingredients (except garnishes) and bring to a gentle simmer for 10 mins.
- Remove from heat and serve garnished with lime juice, lime slices and green onions.
What memories do you have of food from when you were a kid? Are there certain foods you just have to eat each year at a certain time because they remind you of your childhood?