How to make Thai Sweet Corn Soup -

Thai style tasty sweetcorn soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Vegetable stock (वेजिटेबल स्टॉक), Sweet corn (मकई के दाने)

Cuisine : Thai

Course : Soups

For more recipes related to Thai Sweet Corn Soup checkout Vegetable Manchow Soup. You can also find more Soups recipes like Minestrone Soup with Chicken Pasta and Veggie Soup Tomato Red Pumpkin Soup With Pumpkin Seeds Dhaniya Aur Tamatar Ka Shorba

Thai Sweet Corn Soup

Thai Sweet Corn Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Sweet Corn Soup Recipe

  • Vegetable stock 3 cups

  • Sweet corn 1/2 cup

  • Carrots sliced 1/2 cup

  • Mushrooms sliced 5-6

  • Spring onion greens sliced 2-3 teaspoons

  • Spring onions sliced 1

  • Green chilli paste 1 teaspoon

  • Oil 1 tablespoon

  • Salt to taste

  • Lime leaves 2

  • Lemon grass 1 stalk

  • Ginger 1 inch piece

  • Lemon juice 1 teaspoon


Step 1

Take the vegetable stock in a pan and add lemon leaves, lemon grass and ginger. Bring to a boil and let it boil for 5-7 minutes. Heat a little oil in a pan, add sliced onions and sauté for 30 seconds.

Step 2

Add carrots, mushrooms and sauté for 2-3 minutes on high heat. Strain the stock and pour it over the sautéed vegetables.

Step 3

Add sweet corn and boil for 2-3 minutes. Add salt to taste and green chilli paste. Add spring onion greens and coriander leaves. Add a little lemon juice for sourness and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.