Asian Sweetcorn Soup

  • Yield : 2
  • Servings : 3
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

This Asian soup is very nutritious and tastes the best in September when the corn is the juiciest. Prawns and the stock together with the sweet corn and vegetables, seasoned and coated with the spicy Thai curry make a delicious dinner for the whole family!


  • 1 tablespoon Thai red curry paste
  • 400 ml coconut milk
  • 200g sweet corn (sliced off the cob)
  • 16 pieces cherry tomatoes (halved)
  • 200 g prawns (raw, peeled)
  • 500 ml chicken/vegetable stock
  • small bunch coriander (roughly chopped)


Step 1

Heat the red curry paste in a saucepan until it starts to sizzle in its own oil.

Step 2

Add the coconut milk and bring to a boil.

Step 3

Stir in the corn and cook for another 3 minutes.

Step 4

Tip in the cherry tomatoes and prawns and continue cooking for a minute.

Step 5

Add the stock and then stir in the coriander.

Recipe Type: Tags: ,
Related Recipes:
  • Chicken Panang Noodles

    Panang Chicken over Noodles

  • Thai Chicken Cucumber & Coconut Salad

    Thai Chicken, Cucumber and Coconut Salad

  • Thai Fried Rice with Prawns and Peas

    Thai Fried Rice with Prawns and Peas

  • Thai Green Chicken Curry

    Thai Green Chicken Curry

  • Thai Pork Carrots

    Thai Pork with Pickled Carrots

Add Comment Register

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>