Thai-Inspired Corn Coconut Soup (Tom Kha Style)
A light and fragrant Thai-inspired Corn Coconut Soup is made with coconut milk, lemongrass, and fresh aromatics. This Tom Kha–style twist is naturally vegan, gently spiced, and perfect for summer when corn is at its peak.
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.
Notes
Lemongrass Prep
If using fresh lemongrass, make sure to remove the stalk before blending or serving—it’s too fibrous to eat but adds amazing flavor during cooking.
Corn Options
Fresh corn brings the best texture and flavor, but frozen works perfectly too. No need to thaw—just add it straight in.
Adjusting Texture
Blending half the soup gives you a creamy base while keeping whole corn kernels intact. Immersion blending creates a chunkier, more rustic texture. Both work—just pick your vibe.
Spice Level
The chili flakes and optional sliced chilis give a gentle heat. For extra spice, add Thai chili or a few drops of chili oil at the end.
Make Ahead + Storage
This soup keeps well! Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop and add a splash of broth or water if it thickens too much.
Nutrition
Serving: 1 bowl of soupCalories: 310kcalCarbohydrates: 20gProtein: 4gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gSodium: 340mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 25mgIron: 2.1mg
Tried this recipe?Let us know how it was!