How to make Thai Corn Soup - Bursting with flavours of typical Thai herbs, this soup is very rejuvenating.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Thai red curry paste (थाई रेड करी पेस्ट), Corn kernels (मकई के दाने)

Cuisine : Thai

Course : Soups

Thai Corn Soup Recipe Card

Thai Corn Soup

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Corn Soup Recipe

  • Thai red curry paste 1 tablespoon

  • Corn kernels canned 1/2

  • Ginger 1/2 inch

  • Galangal 1/2 inch

  • Lemon grass 1 stalk

  • Oil 1 tablespoon

  • Red chillies sliced 2

  • Onion chopped 1 medium

  • Vegetable stock 2 cups

  • Kaffir lime leaves 3-4

  • Salt to taste

  • Coconut milk 1-2 tablespoons

  • Lemon juice 1 tablespoon

  • Fresh basil leaves 4-5

  • Lemon slices 3-4


Step 1

Slice ginger, galangal and lemon grass thinly.

Step 2

Heat oil in a noon-stick pan. Add sliced ginger, galangal and lemongrass and mix well. Add red chillies and onion, mix and sauté till onion turns translucent.

Step 3

Add red curry paste and mix well. Add vegetable stock, mix and cook for a minute.

Step 4

Add torn kaffir lime leaves, mix and cook for 8-10 minutes.Add salt, mix and cook for 3-4 minutes.

Step 5

Discard kaffir lime leaves from the soup. Add corn kernels and coconut milk and mix well. Add lemon juice and torn basil leaves and cook for a minute.

Step 6

Serve hot garnished with lemon slices.