Summer Fest: Thai Corn Soup

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This week for Summer Fest, corn is on the menu and I knew exactly what I wanted to make. I wanted to make my favorite Thai soup because I have been craving it. I just love spicy soups like my Toasted Quinoa Mexican Soup and have been eating that often. Now that delicious Jersey Corn is in season – I guess you could use frozen corn in the winter months, but fresh is best when you’ve got it – I had to make this fresh soup to eat all week and I hope you try it because you will not be disappointed.

If you want you can decrease the coconut milk to one can – which will decrease the fat – and just add more vegetable stock. If you want more vegetables in this soup, add some sliced mushrooms and/or carrots. To add more protein and fiber, a can of beans wouldn’t hurt or some jasmine rice or quinoa – definitely toasted. Get creative, add what you like, the base is so tasty anything would work. I served this soup warm, but it would also be delicious chilled. I’m having it that way myself today for lunch. How about some toasted coconut and/or peanuts in there as well?

YUM! Enjoy!

Thai Corn Soup

Yield: 6 servings


2-3 ears fresh corn, kernels scraped from cob, 2 cups

4 cups fresh baby spinach

1 cup yellow onion, thinly sliced

1 cup red bell pepper, thinly sliced

2 cloves garlic, finely chopped

2 (15 oz) cans light coconut milk

1 cup no salt added vegetable stock

1-3 tsp red curry powder, adjust to taste

1 tbsp date syrup or maple syrup, optional

Black pepper, to taste

Fresh basil, chopped


Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.

Add garlic and sauté for an additional 1 minute.

Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.

Add bell pepper and sauté for an additional 2 minutes.

Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.

Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.

Serve with fresh chopped basil and lime wedges.

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. This week we are sharing recipes using cucumbers. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
Zaika Zabardast: Fresh Corn Risotto
What’s Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
Food for 7 Stages of Life: Corn on the Cob Korma
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins


27 thoughts on “Summer Fest: Thai Corn Soup

  1. Pingback: Spicy Corn Salsa
  2. Hannah says:

    This soup is perfect for a cold day! I will definitely use this recipe again. I added about 1/3 teaspoon of cayenne powder in addition to 3 1/2 teaspoons of curry for more spice. Also, to those who arn’t vegan, I went ahead and used a whole can of chicken broth and the flavor is wonderful! Thank you for the recipe!

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