How to make Thai Corn Soup -

Corn soup made in Thai style with lemon grass and galangal.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Tinned corn, Lemon grass roots (लेमन ग्रास रूट्स )

Cuisine : Thai

Course : Soups

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Thai Corn Soup

Thai Corn Soup Recipe Card


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 : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Corn Soup Recipe

  • Tinned corn 4-5 tablespoons

  • Lemon grass roots 1 tablespoon

  • Lemon grass roots 2 inches

  • Onion chopped 2 tablespoons

  • Lemon grass roots 2 inch

  • Ginger 1/2 inch

  • Galangal 1/2 inch

  • Fresh red chilli sliced 1

  • Kaffir lime leaves 4

  • Vegetable stock 3 cups

  • Red curry paste 1 teaspoon

  • Lemon slices 3-4 slices

  • Juice of ½ lemon

  • Basil leaves 5

  • Salt to taste

  • Coconut milk 1/2 cup


Step 1

Heat oil in a non stick pan, add onion and saute. Diagonally slice lemon grass root and add. Slice ginger and galangal and add.

Step 2

Add fresh red chilli, kaffir lemon leaves and vegetable stock and let it come to a boil. Add red curry paste and mix well. Drain and add corn and mix.

Step 3

Add lemon slices, lemon juice, 4 torn basil leaves and salt and mix well. Add coconut milk and mix well. Pour into soup bowl, garnish with a basil leaf and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.