Thai Sweet Corn Soup Recipes

THAI SWEET CORN SOUP

Thai Sweet Corn Soup image

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

Ingredients

3 cups vegetable stock
2 fresh lime leaves
1 stalk lemongrass
1 inch ginger
1 spring onion
1 tablespoon oil
1/2 cup carrot
5 -6 mushrooms
1/2 cup cream-style sweet corn
2 -3 teaspoons green onions
1 teaspoon green chili paste
salt
1 teaspoon lemon juice
1 tablespoon coriander leaves

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 CHICKEN AND CORN SOUP

Thai Chicken and Corn Soup image

This would have to be one of the best soups I have ever tasted, and definately the best chicken and corn soup. It has more flavour than Chinese versions, with the addition of chilli, coriander, ham, and of course sesame oil. I actually use about half the amount of chilli, which still gives it enough flavour without being too spicy for my children.

Provided by micro_ang

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 chili pepper, diced (or 3-4 teaspoons of preserved chili from a jar)
1 teaspoon fresh ginger, crushed (or can used preserved)
2 bunches shallots, sliced
2 liters chicken stock
2 (420 g) cans creamed corn
3 tablespoons cornflour
4 tablespoons water
2 tablespoons fresh coriander leaves (I use more)
2 egg whites
2 tablespoons water
1 whole bbq chicken, shredded (remove bones, skin, fatty sections)
5 -6 slices ham, chopped

Steps:

Heat a large stock pot and add sesame oil.
Add chilli, ginger and shallots.
Cook, stirring for 1-2 minutes.
Add stock and creamed corn then bring to boil.
Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
Simmer for 1 minute.
While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
Add chicken and ham, gently reheat and season to taste.
Simmer for 5 minutes, stirring occasionally, serve.

Nutrition Facts : Calories 628.2, Fat 29.4, SaturatedFat 8, Cholesterol 125.1, Sodium 1016.1, Carbohydrate 50.8, Fiber 1.8, Sugar 10.3, Protein 42.2

THAI SWEET POTATO SOUP

Thai Sweet Potato Soup image

Great vegetarian option. Top this Thai sweet potato soup with lime wedges, chopped cilantro, and unsweetened shredded coconut.

Provided by Nan

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup diced onion
2 tablespoons red curry paste
2 tablespoons Sriracha sauce
2 teaspoons grated fresh ginger
1 teaspoon grated fresh garlic
4 cups peeled and diced sweet potatoes
2 cups peeled and diced carrots
kosher salt and freshly ground black pepper to taste
3 cups vegetable broth
1 cup coconut milk

Steps:

Heat oil in a large pot over medium-high heat. Add onion and saute until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; saute until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and puree with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 35.3 g, Fat 12.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 9 g, Sodium 826.4 mg, Sugar 10.5 g

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