Spicy Corn and Coconut Soup Recipe (2024)

Pet peeve: using garlic cloves and inches of ginger as measurements. Both of these aromatics vary widely in size. Instead, please give either weight in grams for those of us with kitchen scales, and/or an approximate volume measurement. How hard is it to say 2 tsp. minced garlic or 1 tbsp minced ginger? I have the same problem with asking for 1 hot pepper. They vary in size. If you agree, please vote this comment up. Thank you.

Pet Peeve reader- as garlic and ginger are seasonings the exact measurements aren't essential, inches perhaps leaves it open to the cook to experiment or season to your own taste. Be wild and experiment !

I put the corn cobs into the soup while it was cooking to give it a more corny flavor. Fished them out before I pureed the soup.

Very good. I think adding crab or shrimp would be even better

An easy way to collect the corn kernels is to position the cob over the hole on an upside down bundt cake pan, slice down the sides of the cob with a knife and the kernels will fall into the pan.

A real winner - will def make this again, and is company-worthy. I used unsalted homemade shrimp stock (that was in my freezer), and topped with a mixture of blue crab and chopped roasted cashews. I also simmered the cobs in the soup during the cooking time to amplify the corn flavor. Most time intensive part was getting the kernels + juice off the corn ears. The rest was quick.

So many ways to go with this recipe, or leave it as it stands. Fresh corn in the stores is at its best right now. Not a seafood lover, I can picture adding some shredded chicken breast or pork loin for a protein kick, if desired. The spicy serrano would/will always play well in this circle.I don't mind the generalized measurements. There are such things as good judgement, art, personal taste and experience in how we put a soup together.Making soup need not be as precise as baking a cake.

Hello! 2 1/2 cups vegetable broth should be used: The recipe has been updated to reflect that amount. Thank you for flagging.

When I make a corn chowder I use 1:1 broth/milk ratio. I cook the corn cobs in water to make corn broth since I don't like traditional vegetable broth

I added a splash of fish sauce at the end as well as switching the serrano pepper for two thai chiles... delicious!!!

Could frozen corn work for this recipe? If so, would the measurement be 2 cups of corn?

Made this last night for a dinner party. It was a hit. I also put 2 cobs on the BBQ to add a little roasted flavor, added about 1tsp fish sauce too, and some steamed prawns as a condiment., as well as some Thai basil. I used chicken broth, instead of vegetable.wish I made a double batch!

I like this recipe a lot. I did leave out the potatoes for dietary reasons and added some sautéed egg tofu rounds. My only complaint is that it needs volume measurement for the corn. For us, it was not a soup, it was creamed corn using coconut milk. Five ears could be any amount.

This really was as tasty as everyone said! Will definitely make again. I didn't even bother with the toppings. The only change I made was to throw in a tablespoon of a red curry paste I had open in my fridge. I think it was a good addition. I'm tossing tofu as my protein into each portion as I reheat the leftovers.

Googling around I saw that you can figure 3/4 cups of kernels to an ear, on average, but of course there is so much variation in size. I doubt it has to be very precise, though. It'll just be a little thicker or thinner.

I didn’t have red potatoes, so I used a sweet potato instead and it was excellent!!

Like someone else mentions, this recipe is wayyyy too “corny.” Next time I would reduce the corn by half and double or triple the amount of potatoes. Overall it needed a lot of salt to lift it up. Wondering if another flavor could be added for more depth.

Maybe add spinach on the bottom of the bowl?

Added a tablesoon pickled habanero peppers, a slice of chopped tomato and 2 Serrano peppers to the shallot/garlic/ginger mixture. Added the juice of 2 lemons instead of finishing with lime juice and a healthy pinch of salt. Spicy and sweet and wonderful meal.

I hope new subscribers find this recipe. It's so delicious and super easy (read as the Rice Krispies treat of soups in terms of effort vs. reward).

This soup was excellent using only frozen corn and Bonafide Unsalted Vegetable Broth. I added quite a bit of salt to taste, and I like that control as the cook. I doubled it for a simple Lenten supper for our church and it didn't taste like we were fasting AT ALL! My meat loving husband wants me to make it more often-WIN!

I used half a Serrano, seeded—wasn’t enough kick. Could probably also use more salt than I put in

Very good. Added shrimp but otherwise followed the recipe. It will go into our monthly rotation.

This was pretty good. I did double the Serrano and it still wasn't particularly spicy. Also doubled the lime juice, which I think it needed.

i think this would be even better with more chili / coconut milk (maybe another half can) and more portatoes (4 or 5) and possibly caliuflower?

Delicious soup! I served it with a scoop of Jasmine coconut rice in the center and pan fried diced jalapeño, chopped Virginia peanuts and a squeeze of fresh lime. In of the best & most filling soups I’ve made in a while.

Used Chicken stock added a shredded chicken breast. Freezes fine !

Great recipe with wonderful mixture of ingredients. So simple yet so tasty. I made a pot and the family finished in a day and asked for more. I have been using canned corn which is not in season now.

Just made this but substituted a sweet potato for the red potato and added crab, a pinch of curry, and a dash of fish sauce, and it turned out amazing! Will definitely be making this again.

I followed the recipe as written and was really disappointed with the result. It was so bland. I did use frozen corn because I couldn’t get fresh right now, but that is also mentioned in the recipe. We topped with fried scallions but it didn’t really help. I didn’t have enough limes to add more so I added some rice vinegar to get more of a tang. What makes it taste pretty good is a liberal amount of Tabasco. Maybe if I make it again, I would use more Serranos and fresh corn.