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Thai Corn Soup Recipe

  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 2 tbsp extra virgin olive oil or sesame oil
  • 1 brown onion, chopped
  • 2 tsp grated ginger
  • 2 red chillies, chopped (optional)
  • 1 bunch of coriander/cilantro, chopped (optional)
  • 1 tbsp Thai curry paste
  • 400 ml coconut milk
  • 800 g corn kernels
  • 2 tbsp fish sauce
  • 1 1/2 l vegetable stock
  • 1 red capsicum/pepper, roughly chopped, seeds removed
  • 1 cup Bean sprouts, to serve


  1. Heat a large saucepan to med-high. Add oil and once hot, add onions and cook for 3 minutes, until brown.
  2. Add ginger, chillies, coriander/cilantro (leave some sprigs for garnish), curry paste, coconut milk, corn, fish sauce, 1 cup of water and stock. Stir well.
  3. Place chopped capsicum in a blender along with 1-2 cups of the soup mix. Blend then pour the blender mix into the saucepan.
  4. Continue to cook the soup for 10-15 minutes. Serve with bean sprouts and coriander/cilantro.


  • Adjust the number of chillies depending on how hot you like it. If you’re using fresh chillies, taste a little before adding them. Some chillies are hot, some aren’t spicy. I always check. Remove seeds if too spicy but I like to use the seeds.
  • I used red curry paste but I think it’d work with any type of curry paste.
  • Instead of chopping onions, chillies and capsicum, I often just add them to the food processor. It saves me a lot of time and tears!
  • To make this soup vegan, just cut out the fish sauce. Add a squirt of lemon or lime juice (like 1 tablespoon).
  • Sometimes I only add half the tin of coconut milk. Then use the other half to make these chia puddings (using half milk and half coconut milk).
  • It may sound strange but to store your bean sprouts for longer (and more safely), store them in water in an airtight container in the fridge.
  • Want to get fancy? Add galangal and kaffir lime leaves.
  • Prep Time: 5 mins
  • Cook Time: 20 mins