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Corn and Coconut Soup with Ginger and Scallions

4 Servings
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Loosely inspired by tom kha gai, or chicken and coconut soup, this recipe features the signature flavors of Thai cooking—salty, spicy, sour and sweet—using readily available pantry ingredients, plus a couple bags of frozen corn kernels (no need to thaw the corn before use). Fish sauce lends saltiness, jalapeño brings the spice and fresh lime juice contributes tartness, while corn and coconut milk add their natural sweetness. We also toss in chunks of potatoes to create a hearty soup that’s a full meal in a bowl.


  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately


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Pamela B.
January 23, 2023
Sublime flavors
This soup came together so quickly and the flavors were delightful. Will definitely make again (and again).
Christina K.
January 21, 2023
Incredibly Delicious
I had to stop myself from having more than a 2nd helping. I drizzled the new Sweet & Spicy Tabasco sauce over the top for a variation. I will make this again and again. However, I think I'll add chicken breast chunks the next time, as both corn and potatoes are carbs, and there's no protein in the recipe as is. But, even with no changes, this recipe is a keeper.
Minti P.
December 15, 2022
Easy, Fast and comforting
Comes together so quickly. Everyone including kids liked the soup and requested it again. I added a green chile to the saute in the beginning to add a bit of heat to balance the coconut milk.
Caitlin M.
December 8, 2022
I found this soup to be underwhelming. The corn with the coconut milk was just way too sweet. Not for me.