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    Home / Soups

    Creamy Thai Zucchini and Corn Soup

    Published Aug 24, 2013

    Jump to Recipe Print Recipe

    bowl of delicious Creamy Thai Zucchini and Corn Soup

    It's been quite an exciting week here in Bojon! I got to share a delectable meal with a group of friends outside of Santa Cruz, laughing hysterically as we devoured ginger mules with garden mint, grilled salmon and vegetable skewers, a quinoa salad studded with crunchy sunflower seeds, and a peach pie topped with lemon verbena sour cream ice cream.

    ginger in a pot

    My band played our first show at the Sleeping Lady, a lovely restaurant and music venue in Fairfax, along with the awesomely naughty and hilarious McPuzo and Trotsky.

    I conquered my fear of making gnocchi, with help from Deb's book. (I even made them gluten-free – recipe coming soon!)

    chopped veg in a pot

    I spent a day in the studio with Craig Lee, food photographer for the San Francisco Chronicle, and watched him shoot cold noodles and manipulate strobe lights like a magician while answering the ten thousand questions I had about photography. We lunched at a long table with the entire staff of the food section, including such big names as Michael Bauer, Tara Duggan and Miriam Morgan.

    chopped onions

    (Note to self: start reading the paper.)

    corn mixed in pot

    When I got home, I found that some kind soul had donated to my site via my nifty new Paypal donate button. That completely made my already wonderful week. (Thanks, Sue!)

    veg being stirred

    And I made this soup, which is full of exciting flavors. Galangal, a rhizome in the ginger family, has a deeper, more robust flavor and tougher texture. Kaffir lime leaves add a delicate perfume to any dish, and Thai basil is kickier than its Genovese cousin.

    bowls of soup on tray

    I combine them all with water and lemongrass for a quick stock which I then add to sauteed scallions, zucchini and corn flavored with serrano chile. After a quick simmer, I let the soup cool a bit, then I puree it with cilantro, coconut milk, and lime juice. Cooling the soup before blending in the cilantro helps to preserve its bright color.

    delicious Creamy Thai Zucchini and Corn Soup

    The soup is creamy and smooth with the delicate flavors of coconut, lime juice, and lemongrass. It gets floral, herbaceous notes from the kaffir lime and Thai basil, and a little heat from the chiles. I add fresh corn kernels for crunch, and a pretty swirl of coconut milk on top. It's just the thing to use up excess zucchini...

    overhead shot of Creamy Thai Zucchini and Corn Soup

    and add a little excitement to your week.

    Creamy Thai Zucchini and Corn Soup on a table

    {Also, on Saturday September 21st, yoga instructor Kimberly Hu and I are collaborating to present YOGA + YUM: a mini retreat to nourish mind, body and soul. After a 75 minute yoga class taught by Kim, I'll demonstrate how to make a few of my favorite vegan and gluten-free recipes: Mint and Celery Sodas, a variation of these Creamy Sesame Noodles with Crispy Tofu, and Chocolate Chile Coconut Milk Truffles, all of which we get to eat and drink, of course! The event will be held at Kim's studio in the Dogpatch area of San Francisco from 10:30-1:30pm. Space is limited, and advanced booking (here) is required. $40 for the whole shebang.}

    More Zucchini Recipes:

    • Roasted Vegetable Sopa Azteca with Sweet Corn and Zucchini
    • Zucchini Cilantro Soup with Chile and Mint
    • Roasted Eggplant, Chickpea, and Summer Vegetable Tagine
    • Spiced Gluten-Free Zucchini Fritters

    More Soup Recipes:

    • Vegetarian Minestrone Soup with Chickpeas & Lemon Parsley Oil
    • Smoky Tomato Butterbean Soup, with Herbed Cheddar Biscuits
    • Curried Carrot Soup with Ginger and Coconut Milk

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this Thai zucchini and corn soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Creamy Thai Zucchini and Corn Soup in bowls
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    Creamy Thai Zucchini and Corn Soup with Coconut Milk, Kaffir Lime and Lemongrass

    Print Recipe Pin Recipe
    The soup is creamy and smooth with the delicate flavors of coconut, lime juice, and lemongrass. 
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total: 1 hour 20 minutes
    Servings: 6 servings.

    Ingredients

    The Stock:

    • 3 stalks lemongrass, chopped into 1" lengths
    • 10 (1/4 inch thick)coins galangal (or ginger)
    • 10 large kaffir lime leaves, lightly crushed
    • 6 cups water
    • 4 bushy sprigs thai basil, plus a few leaves for garnish

    The soup:

    • 2 large bunches scallions, white and light green parts only, sliced
    • 4 cobs of corn, peeled
    • 1 1/2 tablespoons coconut oil
    • 2 small serrano chiles, halved, seeds and ribs removed, finely chopped
    • 1 teaspoon salt, more to taste
    • 1 1/2 pounds small zucchini, trimmed and chopped
    • 3/4 cup coconut milk, plus a few tablespoons for garnish
    • half a bunch of cilantro leaves, plus a few leaves for garnish
    • juice of 1-2 limes

    Instructions

    Make the stock:

    • In a large saucepan, combine the lemongrass, galangal, kaffir lime leaves, and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes. Remove from the heat, add the thai basil sprigs, then cover and steep for 10 minutes. Strain the stock, discarding the aromatics and reserving the stock.

    Make the soup:

    • Meanwhile, soak the chopped scallions in cool water, swishing them a few times to dislodge any sandy dirt that can hang out in their crevices.
    • Meanwhile, prepare the corn. Stand a cob on its end in a shallow, wide bowl, and use a sharp paring knife to slice off the upper half of the kernels. Use the back of the knife to scrape the cob into the bowl as well. Repeat with the remaining cobs. Reserve one third of the kernels to finish the soup.
    • In a wide soup pot, melt the coconut oil over medium heat. Lift the scallions out of the water with your fingers, shake off excess water, and add to the pot along with the chopped serranos. Cook, stirring frequently, until the scallions are wilted and tender, 5 minutes. Add the zucchini, the two-thirds corn kernels and scrapings, 1 teaspoon salt, and enough stock to cover the vegetables. Bring the soup to a simmer and cook, partially covered, until the zucchini is tender but still bright green, about 15 minutes.
    • Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the cilantro and lime). Add the cilantro leaves, and puree with a blender or immersion blender until very smooth. Blend in the coconut milk, and the juice of one lime. Taste, adding more lime or salt until the flavors taste bright.
    • Re-warm the soup gently over a low flame. Ladle into bowls, and top with the remaining corn kernels, a drizzle of coconut milk, and a few cilantro and basil leaves. Serve with additional lime wedges, if you desire.
    • I like this soup best within the first day or two, but extras will keep for up to a few days in the refrigerator.

    Notes

    This soup is worth a trip to an Asian grocer to find kaffir lime leaves, galangal and lemongrass; though you may come across them at a healthy foodie store if you're lucky.
    Ginger can be substituted for the galangal, though its flavor is a bit softer, so you may need to add more.  If you can't find lime leaves, use an extra stalk or two of lemongrass.  Regular basil can stand in for its Thai brethren.
    Give yourself time to let the soup cool before adding the cilantro and lime; this will keep the flavors fresh and the color bright.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 177kcalCarbohydrates: 20gProtein: 5gFat: 11gSaturated Fat: 9gSodium: 428mgPotassium: 642mgFiber: 3gSugar: 7gVitamin A: 920IUVitamin C: 34.5mgCalcium: 54mgIron: 2.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Creamy Thai Zucchini and Corn Soup with Coconut Milk, Kaffir Lime and Lemongrass

    This soup is worth a trip to an Asian grocer to find kaffir lime leaves, galangal and lemongrass; though you may come across them at a healthy foodie store if you're lucky. Ginger can be substituted for the galangal, though its flavor is a bit softer, so you may need to add more. If you can't find lime leaves, use an extra stalk or two of lemongrass. Regular basil can stand in for its Thai brethren. Give yourself time to let the soup cool before adding the cilantro and lime; this will keep the flavors fresh and the color bright.

    Makes 6 servings. The soup is creamy and smooth with the delicate flavors of coconut, lime juice, and lemongrass.

    The Stock:
    3 stalks lemongrass, chopped into 1" lengths
    10 (1/4 inch thick) coins galangal (or ginger)
    10 large kaffir lime leaves, lightly crushed
    6 cups water
    4 bushy sprigs thai basil, plus a few leaves for garnish

    The soup:
    2 large bunches scallions, white and light green parts only, sliced
    4 cobs of corn, peeled
    1 1/2 tablespoons coconut oil
    2 small serrano chiles, halved, seeds and ribs removed, finely chopped
    1 teaspoon salt, more to taste
    1 1/2 pounds small zucchini, trimmed and chopped
    3/4 cup coconut milk, plus a few tablespoons for garnish
    half a bunch of cilantro leaves, plus a few leaves for garnish
    juice of 1-2 limes

    Make the stock:
    In a large saucepan, combine the lemongrass, galangal, kaffir lime leaves, and water. Bring to a boil, then cover and reduce to a bare simmer; simmer for 15 minutes. Remove from the heat, add the thai basil sprigs, then cover and steep for 10 minutes. Strain the stock, discarding the aromatics and reserving the stock.

    Make the soup:
    Meanwhile, soak the chopped scallions in cool water, swishing them a few times to dislodge any sandy dirt that can hang out in their crevices.

    Meanwhile, prepare the corn. Stand a cob on its end in a shallow, wide bowl, and use a sharp paring knife to slice off the upper half of the kernels. Use the back of the knife to scrape the cob into the bowl as well. Repeat with the remaining cobs. Reserve one third of the kernels to finish the soup.

    In a wide soup pot, melt the coconut oil over medium heat. Lift the scallions out of the water with your fingers, shake off excess water, and add to the pot along with the chopped serranos. Cook, stirring frequently, until the scallions are wilted and tender, 5 minutes. Add the zucchini, the two-thirds corn kernels and scrapings, 1 teaspoon salt, and enough stock to cover the vegetables. Bring the soup to a simmer and cook, partially covered, until the zucchini is tender but still bright green, about 15 minutes.

    Let the soup cool to warm room temperature, about 30 minutes, stirring occasionally to release the steam. (this will preserve the bright color and flavor when you add the cilantro and lime). Add the cilantro leaves, and puree with a blender or immersion blender until very smooth. Blend in the coconut milk, and the juice of one lime. Taste, adding more lime or salt until the flavors taste bright.

    Re-warm the soup gently over a low flame. Ladle into bowls, and top with the remaining corn kernels, a drizzle of coconut milk, and a few cilantro and basil leaves. Serve with additional lime wedges, if you desire.

    I like this soup best within the first day or two, but extras will keep for up to a few days in the refrigerator.

    bowl of Creamy Thai Zucchini and Corn Soup

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    Reader Interactions

    Comments

    1. Asha Shivakumar says

      August 25, 2013 at 2:28 pm

      The soup looks so gorgeous. The lemon grass just makes it so fresh and add so much flavor. Healthy and so perfect.

      Reply
      • Alanna says

        August 25, 2013 at 5:09 pm

        Thank you, Asha! I love lemongrass so much. :)

        Reply
    2. Todd @ HonestlyYUM says

      August 26, 2013 at 6:41 pm

      I can seriously smell and taste this through the screen. This looks amazing, Alanna!!

      Reply
      • Alanna says

        August 26, 2013 at 10:23 pm

        Thanks, Todd!

        Reply
    3. Eileen says

      August 26, 2013 at 7:21 pm

      This soup sounds so good--and it's certainly exactly perfect for what's in season right now! Maybe a few of the ten ears of corn in my fridge will end up in soup. :)

      Reply
      • Alanna says

        August 26, 2013 at 10:23 pm

        Thanks, Eileen! :)

        Reply
    4. Joshua Hampton (Cooking Classes San Diego) says

      August 27, 2013 at 2:24 am

      This soup looks so beautiful. I can already imagine myself enjoying this, especially with the cooler months about to roll in. And while I know ginger, this is the first time I've heard of galangal, so it would be interesting to discover that.

      Reply
      • Alanna says

        August 27, 2013 at 5:27 am

        Thank you for the kind words, Joshua! This was my first time working with galangal, too, and it was kind of a trip. I still have a bit of it in the fridge; I'm trying to figure out what else to do with it. :)

        Reply
    5. carey says

      August 27, 2013 at 10:39 pm

      Oh man, this soup. So my favorite thing to do with tons of zukes at the end of summer is turn them into a million servings of zucchini sauce then freeze 'em for the winter, but this is giving that old habit some serious competition. The flavors sound like such an awesome marriage between summer and fall, and I am a sucker for coconut milk + cilantro + lemongrass + heat all year round. Also, I've been wanting to get my hands on some galangal! I read about it a little bit last year and was really intrigued. I haven't seen it around these parts, alas, but maybe I'm not looking in the right places. (:

      Reply
      • Alanna says

        August 29, 2013 at 8:03 pm

        Zucchini sauce? Yum! What do you do with it?

        Yes, I love those southeast Asian ingredients! I hope you manage to get your hands on some galangal - you'll love it. Have you looked in Asian markets?

        Reply
    6. Meredith Armstrong says

      August 29, 2013 at 7:47 pm

      After finding you on PInterest- I made this last night! Thank you for the recipe and beautiful inspiring photos! It was fun going on a treasure hunt at the grocery store for ingredients I've never cooked with before: galangal, serrano peppers, keffir lime leaves?! (OHmigosh! So lovely smooshing them in my hands. I ran around my apartment wanting my guy to smell them.)

      The only problem I ran into was, 6 cups wasn't enough stock for me? I think I needed a cup and a half more to cover my vegetables. Small thang.. Annnd.. I don't have an immersion blender, so getting the whole soup through my tiny food processor was a feat. Well worth it though!

      I ate it this morning for breakfast too.
      Wooot!

      Reply
      • Alanna says

        August 29, 2013 at 8:07 pm

        Hi Meredith, I'm so glad you tried the soup! Thanks for the feedback about not having enough stock - good to know. I need to do something with the rest of my kaffir lime leaves, too - I love the way they smell! And I'm a fan of soup for breakfast, too.

        I have a plastic immersion blender I'm looking to offload - it works great, but I got a newer metal one. If you want to come to SF to get it, it's yours! :)

        Reply
    7. Chung-Ah | Damn Delicious says

      September 01, 2013 at 1:51 am

      What a gorgeous soup! I love that beautiful green color!

      Reply
      • Alanna says

        September 01, 2013 at 4:28 pm

        Thank you, Chung-Ah! :)

        Reply
    8. Melissa C. says

      May 08, 2014 at 8:04 pm

      This looks incredible. I used your soup for inspiration for my own Thai soup. Thanks so much!
      http://www.foodlamor.com/2014/05/thai-coconut-carrot-and-corn-soup-gluten-free.html

      Reply
      • Alanna says

        May 08, 2014 at 10:45 pm

        Hi Melissa! Thanks for the kind words. Your soup looks super tasty, too!

        Reply
    9. Anonymous says

      October 31, 2014 at 2:48 am

      Can this be frozen?

      Reply
      • Alanna says

        October 31, 2014 at 6:15 pm

        The texture might suffer a little, but not too much I should think. Let me know!

        Reply
    10. Katherine says

      September 20, 2015 at 7:43 am

      Thanks to a current zucchini glut I have been perusing your delicious recipes (as usual). I froze some of the soup and kept out the cilantro - I think I'll add after defrosting. This soup is also good cold - no I was NOT eating it straight out of the fridge with a spoon that's ridiculous!! A creamy gazpacho.

      Reply
    11. Marilynn says

      September 18, 2017 at 1:41 pm

      Would have loved to print this...don't see that option.

      Reply
    12. Ruch says

      May 09, 2019 at 9:59 pm

      Hi it looks delicious, can u serve this cold in the summers?

      Reply
      • Alanna says

        May 10, 2019 at 6:25 pm

        Hm I haven't tried it like that but I bet you could! Maybe add an extra squeeze of lemon or lime juice. :)

        Reply

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It's pouring again here in NorCal and I'm grateful to be able to stay inside baking today. Hope everyone's staying safe and dry out there too. 

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Loaded with chocolate and nuts if you like (we like nuts here at TBG but they’re optional.) I’ve tested these with both melted butter and with oil (shown here) so they can easily be dairy-free as well. 

Recipe linked @the_bojon_gourmet. Bojon appétit! 

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