Thai Coconut Baby Corn Soup

Dish History:

Spicy Thai Coconut Baby Corn Soup is a harmonious blend of Thai and Indian flavors, inspired by a fusion of culinary traditions. This dish was created when a Thai chef and an Indian chef collaborated in a culinary competition to showcase the versatility of baby corn. The result was a delicious, spicy, and creamy soup that beautifully combined the essence of Thai herbs and Indian spices. Since then, it has become a beloved dish in both Thai and Indian cuisines.

Recipe:

Ingredients:

For the Soup:

• 250g baby corn, chopped into small rounds
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 lemongrass stalk, crushed and chopped
• 2-3 kaffir lime leaves, torn into pieces
• 2-3 slices of galangal or ginger
• 2-3 Thai bird's eye chilies, smashed (adjust to spice preference)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic. Sauté until they turn translucent and aromatic.

2. Add the Thai red curry paste to the pot and stir-fry for a minute or two until it becomes fragrant.

   
   
   

3. Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a gentle simmer.

4. Add the crushed lemongrass, torn kaffir lime leaves, galangal (or ginger), and Thai bird's eye chilies to the pot. Let the soup simmer for about 10-15 minutes to infuse the flavors.

5. Stir in the fish sauce (or soy sauce) and brown sugar. Season with salt and pepper to taste. Adjust the spiciness by adding more Thai chilies if desired.

6. Add the baby corn to the soup and cook for another 5-7 minutes until the baby corn is tender but still crisp.

7. Remove the soup from heat and discard the lemongrass, kaffir lime leaves, galangal (or ginger), and Thai chilies.

8. Ladle the Spicy Thai Coconut Baby Corn Soup into serving bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

This dish offers a delightful mix of spicy, sweet, and creamy flavors, making it a unique and comforting choice for any occasion. Enjoy the rich and aromatic taste of this fusion soup!