SPICY THAI CURRY CORN SOUP
Spicy Thai Curry Corn Soup with coconut milk is a combination of simple, delicious flavors that come together for a delicious vegan meal ready in about 30 minutes!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 16
Steps:
- Prep: Have all the veggies chopped, diced, and ready to go.
- Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 - 4 minutes.
- Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
- Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
- Serve with lime wedges and cilantro if you like.
- Serves 4 - 6
- Leftovers can be stored in the refrigerator for up to 5 - 6 days. For longer storage, freeze for up to 2 - 3 months. Let thaw before reheating.
Nutrition Facts : Calories 276 calories, Sugar 17.1 g, Sodium 347 mg, Fat 7.7 g, SaturatedFat 2.1 g, TransFat 0.1 g, Carbohydrate 44.1 g, Fiber 10.5 g, Protein 17.2 g, Cholesterol 8.5 mg
THAI CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, 1/2 cup scallions, 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the lemongrass, if using, and add to the pot. Bring to a boil, then simmer for 25 to 30 minutes.
- About 10 minutes before the broth is finished, melt the butter over medium-high heat in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeno; cook 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
- Strain the broth, pressing out as much liquid as possible; discard the solids. Add 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top with diced tomato and the remaining 1/4 cup scallions and serve with lime wedges.
- Per serving: Calories 407; Fat 32 g (Saturated 25 g); Cholesterol 30 mg
AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI COCONUT CORN SOUP
2 Weight Watchers Points per 9.25 ounce bowl
Provided by Rob
Categories Soup
Yield 10
Number Of Ingredients 15
Steps:
- Boil corn for 8 minutes in water with some sugar and salt added. Remove from water, and roast corn on the grill until grill marks form. Remove from grill, and cut kernels off the cob, saving cobs.
- Bring stock to a boil, then lower to a simmer. Add corn cobs and shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- Add 3/4 of corn kernels to a blender with 1 cup of stock. Blend until pureed, then set aside. NOTE: a food processor can't puree the kernels, and you'll end up with "corn pebbles" in your soup...still tasty, but not the ideal texture.
- Separate seeds, if any, from tamarind paste and discard.
- Heat the oil in a small pan over medium heat. Stir in the ginger, garlic, lemon grass, pepper, and tamarind paste for 1 minute.
- Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
- Stir in the fish sauce; simmer for 15 minutes.
- Stir in the coconut milk, mushrooms, corn kernels and cilantro; cook and stir until the mushrooms are soft.
- Add the shrimp; cook until no longer translucent (about 5 minutes).
- Stir in the lime juice and rice vinegar. Heat for 1 minute, then serve.
THAI SWEET CORN SOUP
Make and share this Thai Sweet Corn Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Corn
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 14
Steps:
- Take the vegetable stock in a pan.
- Add lime leaves, lemon grass and ginger.
- Bring to a boil and let it boil for 5-7 minutes.
- Chop spring onion into thin slices.
- Chop spring onion greens finely.
- Slice mushrooms and carrots thinly.
- Heat a little oil in a pan.
- Add sliced onions and saute for 30 seconds.
- Add carrots, mushrooms and saute for 2-3 minutes on high heat.
- Strain the stock and pour it over the sauteed vegetables.
- Add sweet corn and boil for 2-3 minutes.
- Add salt to taste and green chilli paste.
- Add spring onion greens and corriander leaves.
- Add a little lemon juice for sourness and serve hot.
Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 0.6, Sodium 136.8, Carbohydrate 11.1, Fiber 1.5, Sugar 2.9, Protein 2
THAI COCONUT CORN SOUP
This recipe is super quick to throw together but tastes like you spent hours!! Love all these flavors together! If you like spicy use more curry paste - if you don't then skip it. From: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.
Provided by Mindelicious
Categories Curries
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
- If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
- Top each serving with a bit of cilantro, enjoy!
Nutrition Facts : Calories 129.6, Fat 3.5, SaturatedFat 0.5, Sodium 220.8, Carbohydrate 24.8, Fiber 2.8, Sugar 1.1, Protein 3
More about "thai coconut corn soup recipes"
THAI CORN COCONUT SOUP - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 3 mins
CRAB COCONUT THAI SOUP - KEVIN IS COOKING
From keviniscooking.com
THAI COCONUT CORN AND MUSHROOM SOUP - BEV COOKS
From bevcooks.com
THAI COCONUT CURRY SOUP RECIPE - DAMN DELICIOUS
From damndelicious.net
THAI COCONUT SOUP WITH FISH BALL - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THAI-STYLE GRILLED CORN SOUP - RECIPE - FINECOOKING
From finecooking.com
THAI KHAO SOI (COCONUT CURRY SOUP) - A SPICY PERSPECTIVE
From aspicyperspective.com
THAI CORN SOUP RECIPE - HEALTHY RECIPES BY LYNDI COHEN
From lyndicohen.com
AMAZING EASY THAI COCONUT SOUP | RECIPETIN EATS
From recipetineats.com
QUICK THAI COCONUT CORN SOUP - THE VEGAN ATLAS
From theveganatlas.com
COCONUT CHICKEN CORN CHOWDER - COOKING CLASSY
From cookingclassy.com
BEST THAI CHICKEN COCONUT SOUP RECIPE - DELISH
From delish.com
THAI COCONUT CORN SOUP - BRING IT!
From bringiteats.com
Estimated Reading Time 2 mins
THAI CHICKEN AND CORN SOUP - SNUG COOKING
From snugcooking.com
CORN SOUP RECIPE WITH THAI SPICES | THE ANTI-CANCER KITCHEN
From theanticancerkitchen.com
NEARLY INSTANT THAI COCONUT CORN SOUP - COOKSTR.COM
From cookstr.com
RECIPES FOR THAI CURRIED COCONUT MILK AND CORN SOUP. | RECIPES …
From recipesgrandma.com
THAI CORN SOUP RECIPE - ABOUT A MOM
From aboutamom.com
THAI COCONUT CURRY SOUP - THE RECIPE COOKBOOK
From therecipecookbook.com
THAI CORN CHOWDER - THE SOCCER MOM BLOG
From thesoccermomblog.com
SPICY THAI CURRY CORN SOUP WITH COCONUT MILK - CHEF’Z -N- THA …
From chefznthahood.com
NEARLY-INSTANT THAI COCONUT CORN SOUP - VEGKITCHEN
From vegkitchen.com
THAI COCONUT SOUP (TOM KHA) - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
NEARLY INSTANT VEGAN THAI COCONUT CORN SOUP - SOUP - KOSHER …
From chabad.org
THAI CORN AND MUSHROOM SOUP RECIPE BY TIFFANY.C.HOANG
From thedailymeal.com
THAI CORN CHOWDER - HEALTHY DELICIOUS
From healthy-delicious.com
RAW VEGAN THAI COCONUT SOUP RECIPE (TOM KHA) - THE SPRUCE EATS
From thespruceeats.com
COCONUT CORN PUDDING | THAI KITCHEN - MCCORMICK
From mccormick.com
THAI COCONUT CURRY CHICKEN SOUP - COOKING CLASSY
From cookingclassy.com
RECIPE: THAI-STYLE CORN CHOWDER - KITCHN
From thekitchn.com
THAI COCONUT CORN SOUP W/ CILANTRO - HEALTHY LIVING MARKET
From healthylivingmarket.com
WARM UP WITH THAI-INSPIRED COCONUT, CORN AND CHICKEN SOUP
From thesouthafrican.com
THAI COCONUT CHICKEN CORN CHOWDER RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE: THAI COCONUT, CORN AND CHICKEN SOUP
From thelondoneconomic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love