Saturday, May 21, 2022

Thai Style Roasted Corn Soup


This is an easy and delicious soup that can be made in about 30 minutes, making it a perfect weeknight meal too! This addictive soup with lip-smacking flavors is vegan too!


Summer means corn! The smell of fresh ears of corn grilled or roasted in flame is a perfect treat for all ages. The flavors have a magic and gives quite the satisfaction of an extravagant meal though it works out not expensive at all. Yes, this soup is a budget friendly soup with season's best tasting corn.


Sometimes, I kind of make soup with what I have in the refrigerator. This would happen when you are in the middle of week and do not want to run to the grocery stores. A little bit of this and a little bit of that would remain and may not be completely enough to make a meal for four people with it. This soup started when I had a couple of teaspoons of red Thai curry paste left. Fresh corn or canned baby corns are the ones that I have used so far in this recipe other than stirring in either a handful of spinach or a few snow peas. Fresh roasted corn has its own amazing flavor than the canned ones. It is optional and I would add whatever was there on hand. 


This simple soup is forgiving that you could make with a few ingredients and could work well with a few extra added veggies too! Tofu would be great in this soup. This soup is not very creamy or loaded with coconut milk. Just a little to give the perfect hint and balance. Basically, whatever is left in the refrigerator would make a soup that is delicious and works as a great budget friendly meal too!

The flavors of shallots, ginger, and garlic perfectly spiced with Thai curry paste, sweetness of corn and with a hint of coconut, this is heaven. This recipe could be easily doubled or tripled. The leftovers are great for the next day lunch! Shallots give an amazing flavor, but if you do not have it, onions would work fine too.


This soup is quick to make. When you roast the corn, chop the onion, garlic, and ginger. Sauté and simmer them in water/broth. Stir in coconut milk and add garnishes. Tasty soup would be ready in about 30 minutes! Now, That's always a winner! Both in flavor as well as in the ease of preparation.

Corn is one of my summer favorites, and what else is a favorite one to share for "Soups with Corn" event hosted by Swathi in our #SoupSaturdaySwappers. We are a group of like minded bloggers sharing a delicious soup recipe every third Saturday of the month on a chosen theme. Summer is loaded with fresh juicy corn, try this delicious soup as well as Fire Roasted Hatch Chile and Corn Soup and  Instant Pot Slow Cooked Chipotle Corn Chowder for lip-smacking and comforting soups!




Ingredients
Serves 3-4

Oil - 1 tbsp
Shallots - 1/2 cup, chopped
Garlic - 1 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Water - 2.5 cups
Salt - 1 tsp
Thai red curry paste - 1.5 to 2 tsp
Cayenne - 1/4 tsp (optional)
Coconut milk - 3 to 4 tbsp
Corn - 2 ears
Snow peas/spinach - 1/2 cup, sliced
Green onions - 2 tbsp
Cilantro - 2 tbsp
Lime wedges
Sliced Thai chili pepper

Method

Roast the corn until you get a nice char.


Sauté onion, garlic, and ginger in a tablespoon oil for 3-4 until until it turns translucent. Add water and Thai curry paste, mix and simmer for 3 minutes.


Shave the roasted corn and add the corn and snow peas/spinach to the simmering soup and continue cooking for 2-3 minutes. Stir in the coconut milk and when it begins to boil, switch off the flame.


Ladle into bowls, garnish with cilantro, green onions, sliced Thai chili peppers and wedges of lime and serve immediately.


Here are the links to corn soup recipes we shared today. Thanks, Swathi!

4 comments:

  1. What great flavor profile in this soup. I think I would love it.

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  2. This Thai style roasted corn soup looks delicious I would love to check it out.

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  3. I love Thai curry paste and your combination sounds delicious.

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  4. That looks incredible!! Thanks for sharing at the What's for Dinner party. Hope your week is fabulous!

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