Thai-style grilled corn soup

During the summer my partner and I grill almost once a week, and when we do I always grill some extra vegetables. They are good all week long and can be added to almost any meal. To make this soup we grilled two extra ears of corn—the rest of the prep was quick and easy!


This recipe comes from Fine Cooking. It’s convenient to find so many recipes online these days, but I also really love discovering my cooking magazine in the mail, sitting on the couch next to my dog Tulip, and marking the recipes that inspire me. You’ll soon learn that I’m a sucker for soup—so this recipe stood out as a summery way to indulge my obsession.

When it comes to broth, there’s nothing like homemade. That said I’ve never been the kind of cook who always keeps homemade broth in the freezer, ready to use. Instead I rely on Better than Bouillon Organic Chicken Base. It’s not low-salt, so keep that in mind when adding more salt to the broth. It’s the most flavorful gluten-free broth option I’ve found (and yes, even broth can contain gluten.) The instructions call for one teaspoon to make one cup of broth, and one tablespoon to make one quart, so it’s easy to make larger batches.


For the curry paste I used Thai Kitchen’s Red Curry Paste. If you are feeling adventurous or are familiar with Thai cooking, you can certainly make your own. For me, using reliable ready-made ingredients made this a simple weeknight meal. You can enjoy the flavors of lemongrass, galangal, chilies, and lime even if you don’t make everything from scratch. Also, don’t skip the fish sauce! It’s a unique flavor that really can’t be replaced.

As you’ll see from the photo, I felt like something a little heartier so I cooked up some wide rice noodles to add to the soup. I cooked the noodles separately and added them to the finished soup so they wouldn’t thicken the broth. The fresh lime and cilantro at the end brightened the flavors up considerably—so be generous with them!


Thai-style grilled corn soup via

Fine Cooking                        August/September 2013


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