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Thai Corn and Basil Soup

Thai Corn and Basil Soup

A cozy, aromatic bowl of sweet corn blended with Thai flavors—red curry paste, coconut milk, ginger, and fresh basil. Perfect as a quick weeknight soup or make-ahead starter, with bright flavors and silky texture.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Appetizer, Soup
Cuisine: Thai, Vegetarian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh corn kernels or frozen
  • 2 corn cobs for infusion
  • 1 small onion or shallot chopped
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1 –2 tbsp red curry paste
  • 1 can 14 oz full-fat coconut milk
  • 3 cups vegetable broth or water
  • 1 small potato peeled and diced (optional, for creaminess)
  • 1 –2 tsp olive oil
  • Salt to taste
  • 1 –2 tbsp lime juice
  • Fresh Thai basil leaves chopped
  • Optional toppings: toasted coconut roasted peanuts, crispy shallots, sliced red chiles

Method
 

  1. Infuse corn cobs in 3 cups of vegetable broth by simmering for 30 minutes; remove cobs and reserve broth.
  2. Heat oil in a medium pot over medium heat. Sauté chopped onion for 4–5 minutes until soft.
  3. Add garlic and ginger; cook 1 minute until fragrant.
  4. Stir in corn kernels and red curry paste; cook 1–2 minutes to bloom flavors.
  5. Pour in infused broth and coconut milk; add diced potato if using. Simmer until vegetables are tender, about 8–10 minutes.
  6. Blend soup to desired texture: immersion blender for rustic, high-speed blender for smooth. Optional: strain through fine mesh for silky finish.
  7. Taste and season with salt; stir in lime juice and chopped basil.
  8. Reserve some corn kernels or potato pieces for texture, fold in at the end.
  9. Serve warm with optional toppings: basil, peanuts, toasted coconut, chiles, or a drizzle of olive oil.

Notes

Frozen corn works perfectly if fresh isn’t available. For vegan, ensure curry paste has no fish sauce. Chilled soup works well as a starter; whisk in cold water or coconut milk and chill 30 minutes. Reheat gently over low heat; add coconut milk if too thick. Reserve a few corn kernels or potato pieces for texture after blending. Toppings like toasted coconut or roasted peanuts add crunch and extra flavor.