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June 21, 2012
Thai Corn Soup

Our first Rooftop Table was wonderful. We had 9 guests representing five nationalities, good food and drinks and a breathtaking starry night sky. The menu had an Asian theme and especially the Thai Sweet Corn Soup was a total hit! This Khao Pod as it is called in Thai, was my favorite breakfast when I was travelling through Asia. Let me share my recipe version of this soup with you.

ข้าวโพดคลุก (Khao Pod)

khao pod

Ingredients (serves 4)

  • 3 tsp Thai red curry paste (recipe below)
  • 200 ml coconut milk
  • 200 ml coconut cream
  • 1 1/2 cups chicken stock
  • 400 g can sweet corn kernels
  • 310 g can creamed corn
  • 1 tbsp coriander chopped
  • 2 tomatoes cubes
  • 3 spring onions cubes


  1. Place curry paste in a medium saucepan. Stir on low for 1-2 mins, until fragrant. Add coconut milk, coconut cream and stock and bring to the boil.
  2. Stir through sweet corn and creamed corn and simmer for 5 mins.  Blender until a silky soup. Ladle into bowls and top with tomato, onions and coriander, to serve.


Thai Red Curry Paste

  • 1 shallot OR 1/4 cup purple onion, chopped
  • 1 stalk fresh lemongrass, minced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
  • 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper, OR 2-3 tsp. Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece galangal OR ginger, sliced
  • 2 Tbsp. tomato ketchup OR good-tasting tomato puree
  • 1 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 1/4 tsp. ground white pepper (available in most spice aisles)
  • 2 Tbsp. fish sauce (Nam Pla)
  • 1 tsp. shrimp paste
  • 1 tsp. sugar
  • 1+1/2 to 2 Tbsp. chili powdert
  • 3 Tbsp. thick coconut milk
  • 2 Tbsp. fresh-squeezed lime juice



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