Thai Coconut Curry Corn Soup

I could go on about the perfection of fall for another forty years, and probably I will. Fall makes you feel. Eliot is of course right about spring, specifically April, mixing memory with desire. September, conversely, combines longing with nostalgia. It’s the same sort of sensations only deeply different. All things seem possible, hopeful in the autumn. Thanksgiving, homecoming, Halloween: harvest, reunion, reinvention. There’s magic in the air, along with the scents of wood burning stoves, stews, apples and leaves. Nature turns inward. It’s the contemplative time. School begins.

I like the idea of making this soup in chilly September. Maybe you have some fresh summer corn in the freezer. Maybe you’re ready for that first pot of soup simmering while everyone comes home. The recipe is open to interpretation. You could add vegetables, like green beans and cubed potatoes, shrimp or poached chicken. I chose a big bunch of basil because the whole endeavor feels like the last gasp of summer. The seasons are shifting, slipping past. Adjust the flavor as you see fit, an extra pinch of sugar, squeeze of lime or squirt of Sriracha makes it your own.

Thai Coconut Curry Corn Soup

Thai Coconut Curry Corn Soup
 
Author:
Serves: Serves 4
Ingredients
  • 3 tablespoons Thai red curry paste
  • 1 teaspoon fish sauce
  • 1 can coconut milk
  • ½ cup vegetable stock
  • Kosher salt, to taste
  • 1½ cups corn kernels
  • 1 teaspoon sugar
  • 6-10 basil leaves, chiffonade
  • 1 teaspoon Sriracha sauce
  • Juice of ½ a lime
Method
  1. In a medium-sized soup pot heat red curry paste over medium-low heat until fragrant, stirring constantly, about 1 minute. Whisk in fish sauce, coconut milk, and vegetable stock. Season with Kosher salt, to taste. And corn kernels and sugar, cook, about 5 minutes. Blend until completely smooth. Return soup to the pot and simmer. Garnish with basil, lime, and Sriracha.
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Jillian Bedell

Jillian is a writer and mother living in a farmhouse in Cushing, Maine.

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