Thai-Style Grilled Corn Soup

A beautiful Thai inspired grilled corn soup infused with lime and coconut milk that is delicious hot or cold and comes together in about 10 minutes.


  • 2 cups gluten free vegetable broth
  • 1 14 oz. can of light coconut milk
  • 1 Tbsp. red curry paste
  • 2 ears of fresh corn, shucked and grilled, kernels removed from the cob
  • 1 Tbsp. lime zest
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. Tamari, gluten free soy sauce
  • 1/4 tsp. kosher salt
  • Fresh cilantro for serving
  • Thinly sliced fresh red hot chile for serving


  1. In a medium saucepan over medium-high heat combine the vegetable broth, coconut milk, and red curry paste, whisking until smooth and simmering. Allow to simmer for approximately 2 minutes then add the corn kernels, and simmer for about 3 minutes more, stirring occasionally until the kernels are heated through. Remove from the heat and add the lime juice, zest, Tamari, and kosher salt. Stir to mix and then serve in bowls garnished with cilantro leaves and thin slices of chile pepper.


To grill the corn

  • Heat a grill pan over medium-high heat and brush each cob lightly with olive oil. When the grill pan is heated place the ears of corn over the heat. Allow the corn to roast on the grill, turning every few minutes so that all sides become roasted and slightly charred, about 7-8 minutes. Remove from the heat and allow to cool until you are able to handle them. Remove the kernels from the cob with a sharp knife.
  • I usually grill corn once a week during the summer and I always grill a few extra cobs to have on hand for quick meals like this throughout the week. Grilled corn is a perfect addition to salads, salsa, and frittata's.


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