This creamy corn soup combines the natural sweetness of corn with coconut milk, lemongrass, ginger and warm spices. A delicious soup with Asian influences that is surprisingly easy to make and perfect as lunch, a starter or a light dinner.

Ingredients (for 4 people)

600 g corn kernels (fresh, frozen or canned)
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
400 ml coconut milk
500 ml vegetable broth

Spices

2 tsp Ground Lemongrass
1 tsp Ground Ginger
1 tsp Ground Turmeric
1 tsp Ground Coriander
½ tsp Ground Cumin
Pinch of Chili Flakes (optional)

Finishing

Juice of 1 lime
Fresh cilantro
Spring onion, sliced
Toasted coconut chips (optional)

Method

Heat the olive oil in a large soup pot and sauté the onion 3 to 4 minutes until soft.
Add the garlic, lemongrass, ginger, turmeric, coriander, cumin and optionally the chili flakes. Cook the spices about 1 minute so the aromas are released.
Then add the corn and stir everything well together.
Pour in the coconut milk and vegetable broth and bring the soup to a boil.
Let the soup simmer gently for 20 minutes.
Blend the soup with an immersion blender until smooth. For an extra creamy texture you can optionally pass the soup through a fine sieve.
Stir in the lime juice and season with salt and pepper.
Divide the soup over bowls and garnish with cilantro, spring onion and optionally some coconut chips.

A tropical twist on classic corn soup

The combination of lemongrass, ginger and lime provides a fresh, tropical flavor that pairs perfectly with the sweet corn. Turmeric, coriander and cumin add warmth and depth without making the soup heavy. The coconut milk makes the whole thing wonderfully creamy while the flavors remain well balanced.