This Thai-Inspired Corn Coconut Soup is a light, creamy, and vibrant twist on Tom Kha—made with peak-season corn, lemongrass, and a splash of lime for the perfect summer bowl.
Thai-Inspired Corn Coconut Soup — A Bright, Plant-Based Take on Tom Kha
After visiting Thailand this year, I’ve been wanting to make more Thai-inspired dishes—but honestly, I hadn’t made many yet. Now that it’s summer and corn is everywhere, I was on the hunt for a global corn recipe—something traditional, or something with a twist. This Thai-Inspired Corn Coconut Soup ended up being exactly what I was craving. It’s a riff on Tom Kha, the classic Thai coconut soup known for its rich broth, aromatics, and citrusy finish—but here, the corn adds natural sweetness and seasonal vibes. It’s light, creamy, and totally summer-ready—infused with all those bright, comforting flavors I love from Thai cooking.
Why You’ll Love This Recipe
- Fresh & seasonal. Corn is the star here—and it shines in this summery take on a Thai favorite.
- Bright & balanced. Creamy coconut milk, citrusy lime, and fragrant lemongrass come together beautifully.
- Easy to make. Minimal prep and one pot—done in just over 30 minutes.
- Naturally vegan. Full of flavor without any dairy or animal products.
- Customizable texture. Blend it smooth or leave it chunky—it works both ways.
What Is Tom Kha?
Tom Kha is a traditional Thai soup made with coconut milk, galangal, lemongrass, and kaffir lime leaves—usually paired with mushrooms, chicken, or tofu. It’s known for its creamy texture, fragrant aroma, and signature sweet-sour-salty balance. This recipe doesn’t claim to be traditional, but it pulls inspiration from Tom Kha’s bold flavors and comforting base—reimagined with sweet summer corn and a simple ingredient list that’s easy to find.
Ingredient Highlight: Lemongrass
Lemongrass is an aromatic herb with bright, citrusy notes that’s commonly used in Thai and Southeast Asian cooking. It brings depth and fragrance to broths without overpowering other ingredients. In this soup, it infuses the coconut milk with a subtle lemony lift that makes the whole bowl feel fresher and more balanced. You won’t be eating the stalk itself, but smashing it before simmering helps release all that flavor into the broth.
Madly Delicious Must-Know Tips and Questions
Use what you’ve got: Fresh corn is ideal here, but frozen works great too. No need to thaw—just toss it right in.
Choose your texture: Blend part of the soup for a creamy base with corn kernels still intact, or use an immersion blender for a chunkier, rustic feel. You really can’t mess this up.
Finish with lime: Don’t skip the lime juice at the end—it’s what brings the whole thing into balance. Tart, sweet, rich, and light all at once.
Can I use galangal instead of ginger?
Yes! Galangal is traditional in Tom Kha. If you can find it, use it. If not, ginger works wonderfully.
Is this soup spicy?
It’s mild as written. You can dial up the heat by adding Thai chili flakes, chili oil, or fresh sliced chilies to taste.
Can I make this ahead?
Absolutely. The flavors deepen over time. It stores well in the fridge for up to 4 days and reheats beautifully.
Let’s Dish: Did You Know?
Corn may feel like an all-American summer staple, but it has deep roots across the world—including Southeast Asia. In Thailand, you’ll find corn in everything from stir-fries to coconut-based desserts. Sweet corn pairs naturally with creamy elements like coconut milk, making it a surprisingly perfect match for Thai-inspired soups like this one.
Love a flavorful, summer-ready soup? Then try my Thai-Inspired Corn Coconut Soup!
It’s creamy, citrusy, and filled with sweet corn and bright Thai flavors—perfect for a warm day or a light dinner. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Recipes
Pan con Tomate with Calabrian Chilis
Thai-Inspired Corn Coconut Soup (Tom Kha Style)
Equipment
- Pot or dutch oven (about 4 quarts)
- Blender or Immersion Blender
Ingredients
- 2 tbsp coconut oil or avocado oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 inch ginger, peeled and grated or minced
- 1 tbsp lemongrass paste or 1 stalk fresh lemongrass, outer layer removed, trimmed, and smashed with the back of a knife to release flavor
- 2 ½ cups fresh or frozen corn kernels (about 5–6 large ears if using fresh)
- 1 (13.5-ounce) can full-fat coconut milk
- 2 ½ cups low-sodium vegetable broth
- ½ tsp salt, to taste
- Pinch of red chili flakes
- 1 tsp low-sodium soy sauce or tamari
- 1 tbsp lime juice (about 1 large lime)
Optional Garnises
- Thai basil or cilantro
- Juice of lime wedges
- Chopped peanuts
- Thinly sliced Thai chili or serrano peppers
Instructions
- Sauté the aromatics: Heat 2 tbsp coconut oil in a pot or Dutch oven over medium heat. Add the minced shallot, garlic, ginger, and lemongrass. Sauté for 3 minutes, stirring occasionally, until fragrant and softened.
- Add the soup base: Stir in the 2½ cups corn, 1 can coconut milk, 2½ cups vegetable broth, ½ tsp salt, and a pinch of red chili flakes. Bring to a gentle simmer and cook for 12–15 minutes, until the corn is tender and the flavors have melded.
- Blend (choose your texture).Note: Remove the lemongrass stalk at this stageFor a soup with whole corn kernels and a creamy base (recommended): Remove half the soup, blend until smooth, and return to the pot.For a more rustic, chunky texture: Use an immersion blender to lightly blend part of the soup directly in the pot. This will break up the corn and aromatics for a heartier feel.
- Finish and season: Stir in 1 tsp soy sauce or tamari and 1 tbsp fresh lime juice. Taste and adjust with more lime, salt, or soy sauce as needed.
- Serve and garnish: Ladle the soup into bowls and garnish as desired with fresh Thai basil or cilantro, chopped peanuts, extra lime wedges, and thinly sliced chili for heat.