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Corn and Coconut Soup with Ginger and Scallions

Corn and Coconut Soup with Ginger and Scallions

Pops of sweet corn, bathed in gentle coconut milk, is our loose vegetarian take on tom kha gai—featuring the signature Thai mixture of salty, spicy, sour and sweet.

By Diane UngerNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

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

  • 2

    tablespoons minced fresh ginger

  • 12

    ounces russet potatoes, peeled, quartered lengthwise and sliced ¼ inch thick

  • 2

    10-ounce bags frozen corn kernels (about 4 cups)

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • 1

    14-ounce can coconut milk

  • 2

    tablespoons fish sauce

  • 2

    tablespoons lime juice, plus lime wedges to serve

  • Optional garnish: Chopped fresh cilantro OR jalapeño chilies, stemmed and sliced OR Sriracha sauce OR a combination

Step 1

In a large pot over medium, heat the oil until shimmering. Add the scallion whites and ginger; cook, stirring, until fragrant, about 30 seconds. Add the potatoes, corn, broth and coconut milk. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.

Step 2

Off heat, stir in the fish sauce, lime juice and scallion greens. Serve with lime wedges.

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