Thai Coconut Corn Chowder with Lime & Basil

Name: Thai Coconut Corn Chowder with Lime & Basil
Prep time: 15 min
Cook time: 25 min
Yield: 6

thai coconut corn chowder lime basil creamy soup thai-inspired comfort-food vegetarian

Soups

A fusion of American comfort and Thai flavors - this creamy coconut corn chowder is brightened with lime juice and fresh basil for a unique and satisfying soup experience.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Ingredients

2 tbsp2 tbsp unsalted butter
1 large1 large yellow onion, diced
1 large1 large red bell pepper, diced
4 cloves4 cloves garlic, minced
1 tbsp1 tbsp fresh ginger, grated
2 stalks2 stalks lemongrass, tender parts minced
2 tbsp2 tbsp Thai red curry paste
600g4 cups fresh or frozen corn kernels
300g2 medium Yukon potatoes, diced
500ml2 cups vegetable broth
800ml2 x 14oz cans full-fat coconut milk
2 tbsp2 tbsp fish sauce (or soy sauce for vegetarian)
1 tbsp1 tbsp brown sugar
60ml1/4 cup fresh lime juice
1 tsp1 tsp lime zest
60ml1/4 cup fresh Thai basil, chopped (or regular basil)
3 tbsp3 tbsp fresh cilantro, chopped
2 stalks2 stalks spring onions, sliced
to tasteto taste red chili flakes

Instructions

Heat 2 tbsp2 tbsp unsalted butter in a large heavy-bottomed pot over medium heat. Add 1 large1 large yellow onion and 1 large1 large red bell pepper, cooking for 5-6 minutes until softened.
Add 4 cloves4 cloves garlic, 1 tbsp1 tbsp fresh ginger, and 2 stalks2 stalks lemongrass, cooking for 1 minute until fragrant. Stir in 2 tbsp2 tbsp Thai red curry paste and cook for another minute.
Add 600g4 cups fresh or frozen corn kernels and 300g2 medium Yukon potatoes, stirring to coat with the aromatics. Cook for 3-4 minutes.
Pour in 500ml2 cups vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
Using an immersion blender, partially blend the soup to create texture while leaving some corn kernels and potato chunks intact. Alternatively, remove 2 cups of soup, blend until smooth, and return to pot.
Stir in 800ml2 x 14oz cans full-fat coconut milk, 2 tbsp2 tbsp fish sauce (or soy sauce for vegetarian), and 1 tbsp1 tbsp brown sugar. Simmer for 5 minutes to heat through and blend flavors.
Remove from heat and stir in 60ml1/4 cup fresh lime juice, 1 tsp1 tsp lime zest, and 60ml1/4 cup fresh Thai basil. Season with salt and pepper to taste.
Serve hot, garnished with 3 tbsp3 tbsp fresh cilantro, 2 stalks2 stalks spring onions, and to tasteto taste red chili flakes. Provide lime wedges on the side.

Ingredients

id: butter metric: 2 tbsp imperial: 2 tbsp name: unsalted butter
id: onion metric: 1 large imperial: 1 large name: yellow onion, diced
id: red_bell_pepper metric: 1 large imperial: 1 large name: red bell pepper, diced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: ginger metric: 1 tbsp imperial: 1 tbsp name: fresh ginger, grated
id: lemongrass metric: 2 stalks imperial: 2 stalks name: lemongrass, tender parts minced
id: thai_red_curry_paste metric: 2 tbsp imperial: 2 tbsp name: Thai red curry paste
id: corn_kernels metric: 600g imperial: 4 cups name: fresh or frozen corn kernels
id: potatoes metric: 300g imperial: 2 medium name: Yukon potatoes, diced
id: vegetable_broth metric: 500ml imperial: 2 cups name: vegetable broth
id: coconut_milk metric: 800ml imperial: 2 x 14oz cans name: full-fat coconut milk
id: fish_sauce metric: 2 tbsp imperial: 2 tbsp name: fish sauce (or soy sauce for vegetarian)
id: brown_sugar metric: 1 tbsp imperial: 1 tbsp name: brown sugar
id: lime_juice metric: 60ml imperial: 1/4 cup name: fresh lime juice
id: lime_zest metric: 1 tsp imperial: 1 tsp name: lime zest
id: thai_basil metric: 60ml imperial: 1/4 cup name: fresh Thai basil, chopped (or regular basil)
id: cilantro metric: 3 tbsp imperial: 3 tbsp name: fresh cilantro, chopped
id: spring_onions metric: 2 stalks imperial: 2 stalks name: spring onions, sliced
id: chili_flakes metric: to taste imperial: to taste name: red chili flakes

Instructions

Heat {butter} in a large heavy-bottomed pot over medium heat. Add {onion} and {red_bell_pepper}, cooking for 5-6 minutes until softened.
Add {garlic}, {ginger}, and {lemongrass}, cooking for 1 minute until fragrant. Stir in {thai_red_curry_paste} and cook for another minute.
Add {corn_kernels} and {potatoes}, stirring to coat with the aromatics. Cook for 3-4 minutes.
Pour in {vegetable_broth} and bring to a boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
Using an immersion blender, partially blend the soup to create texture while leaving some corn kernels and potato chunks intact. Alternatively, remove 2 cups of soup, blend until smooth, and return to pot.
Stir in {coconut_milk}, {fish_sauce}, and {brown_sugar}. Simmer for 5 minutes to heat through and blend flavors.
Remove from heat and stir in {lime_juice}, {lime_zest}, and {thai_basil}. Season with salt and pepper to taste.
Serve hot, garnished with {cilantro}, {spring_onions}, and {chili_flakes}. Provide lime wedges on the side.

Tips

Lemongrass Prep: Use only the tender inner white parts of lemongrass stalks. Pound lightly before mincing to release more flavor.

Texture Control: Blend to your preferred consistency - some prefer it completely smooth while others like chunky texture with whole corn kernels.

Curry Paste Heat: Thai curry paste brands vary in heat level. Start with less and add more to taste.

Coconut Milk: Use full-fat coconut milk for the richest, creamiest result. Light coconut milk will work but won't be as indulgent.

Fresh vs Frozen Corn: Fresh corn has the best texture, but frozen works well too. If using canned corn, drain and rinse first.

Make-Ahead: This soup tastes even better the next day. Store refrigerated for up to 4 days, adding fresh herbs just before serving.