Thai Coconut Corn and Mushroom Soup

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Let’s go ahead and call me Milestone Millie for this one.

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“But it’s just soup, Bev. Let the dream die.”

Ohhhh but I can’t. And I won’t. (I’m gazing off into the future with hope, stage left.)

A) I actually craved actual food from the actual ground.

B) Aaron had nothing to do with this.

C) I had enough energy to turn on some jams (ew), do a little bee-bop in the kitchen and cook this actual food from the actual ground without my face dragging on the floor.

D) I’m giving you more than half a lousy single photo.

E) I remembered this brown wooden table top behind all my heavy tops and thought, “Oh I can lift you! I’ve missed you, little board. You’re pretty. Don’t tell anyone I’m talking to you out loud, okay?”

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It might be paradoxical or oxymoronic or paramoronical or oxydoxic to make a warm spicy soup in the summer. But hi, there’s sweet summer corn in it. And hello, there’s fresh garden red bell peppers in it. And bonjour, there’s velvety spinach in it. And hola, there’s spongy fungi in it. And Nǐ hǎo, there’s beautiful pungent garlic in it. And konnichiwa, there are 27 truckloads of fresh lime juice in it. And s̄wạs̄dī, there’s super summery Thai curry paste in it.

Wait.

Eh, it works.

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Once the prep work is done, this seriously takes 10 minutes to pull together. Now if that’s not a summery way of cooking you can CALL ME LIAR MOUTH.

Oh wait we were calling me Millie. Never mind.

Makethismakethismakethis. I can’t tell you how simple and ding dang glorious it is. AND I forgot to tell you about the coconut milk. Goodness to the frickin’ gracious the coconut milk. It’s like tucking your tongue into a bed made of nothing but silk blankets.

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Night night.

Thai Coconut Corn and Mushroom Soup:

What it took for 4:

* 2 Tbs. Thai red curry paste
* 3 cloves garlic, minced
* 2 (14 oz) can coconut milk
* 1 1/2 cups chicken stock
* 4 ears sweet corn, kernels removed
* 1 red bell pepper, sliced into small strips
* 8 oz baby bella mushrooms, lightly rinsed and sliced
* 4 cups baby spinach
* juice of 1-2 limes (to taste)
* 1/2 tsp fish sauce (don’t be scared)
* coarse salt and freshly ground pepper
* 1/2 cup cilantro leaves, plus more for garnish
* 2 Thai bird chiles, thinly sliced (optional, for garnish)

Bring a large pot over medium-high heat. Add the curry paste and press it into the pot, releasing the oils. Do this for about a minute. Add the garlic and 1/3 cup coconut milk and stir to combine and bloom and become fragrant. Oh yes.

Then add the rest of the coconut milk and chicken stock. As it gets warmer, taste it. Add as much salt and pepper as you need to bring out the good flavors. A few little pinches.

Then add the corn, red bell pepper and mushrooms. Let simmer about 5 minutes, until everything is heated through. Add the spinach to wilt. Taste it. Almost there.

Take it off the heat and squeeze in a good Tbs. or two of lime juice, along with the fish sauce. Stir and taste. Like it? Oh yeah. Add the cilantro and maybe one last pinch of salt if needed.

Serve garnished with cilantro and sliced Thai bird chiles. And more lime wedges! I’m obsessed with lime.

Um, yum.

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It almost hurts.

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43 Responses to Thai Coconut Corn and Mushroom Soup

  1. Tieghan August 1, 2013 at 8:42 am #

    Love this!! Thai soup with corn and coconut?? Yes, this is awesome!

  2. Heather August 1, 2013 at 9:06 am #

    Ah yes, the days when you start to feel better! I hope the energy and appetite keep going!!! When I was preggo with Wes I couldn’t handle the thought of mushrooms. It was so so bad, and I’m so so glad I am back in love with ‘em now!

  3. steph@stephsbitebybite August 1, 2013 at 9:17 am #

    I love bee-bopping in the kitchen when I’m cooking, but I have to do it when no one is looking :) This sounds so cozy!

  4. Rachel @ Following In My Shoes August 1, 2013 at 9:35 am #

    Ohmygosh, I love you!!!! You are so hilarious.

    And, since I adore Thai soups and I have everything in my pantry for this one, I’m making it. Like … this week.

    The end.

  5. Kelly August 1, 2013 at 10:33 am #

    Holy yum! This looks amazing and thanks for literally making me out loud here in my office ;)

  6. Megan {Country Cleaver} August 1, 2013 at 10:42 am #

    There are no words to say – I just want this. I just durn want it.

  7. Erin L August 1, 2013 at 11:26 am #

    So glad that you’re feeling better! It’s an August 1st miracle!!

  8. Katrina @ Warm Vanilla Sugar August 1, 2013 at 11:44 am #

    This soup is fabulous! Also, so glad to hear you’re feeling better :)

  9. Robyn Stone | Add a Pinch August 1, 2013 at 12:21 pm #

    Bev – there are not enough words to tell how badly I want this soup! I’m glad you feel better!

  10. Nicole@ Cooking for Keeps August 1, 2013 at 12:22 pm #

    I want this even in today’s sweltering 90 degree heat! Yum yum!

  11. Ali | Gimme Some Oven August 1, 2013 at 8:26 pm #

    Looks beautiful, Bev!

  12. Kiran @ KiranTarun.com August 1, 2013 at 10:41 pm #

    Holy moly yumminess! I could drown in this deliciousness.

  13. Des @ Life's Ambrosia August 2, 2013 at 1:34 am #

    Bev- Every time I read your blog I crack up. You are freaking hilarious! And I am loving this soup. It actually felt like Fall today here in Seattle so I could totally get away with making this :)

  14. Tracy | Peanut Butter And Onion August 2, 2013 at 7:07 am #

    I just love your recipes!

  15. DessertForTwo August 2, 2013 at 9:42 am #

    So gorgeous, just like you :)

  16. Laurie {SimplyScratch} August 2, 2013 at 7:15 pm #

    It’s… it’s… dreamy and creamy… and… I can’t think of another word that rhymes. Darnnnn.

    • Abby August 6, 2013 at 11:59 pm #

      Steamy!

  17. Sues August 3, 2013 at 9:48 am #

    Soup generally doesn’t satisfy me, but THIS TOTALLY WOULD. I know it would. Beautiful!

  18. Brandon @ Kitchen Konfidence August 3, 2013 at 2:22 pm #

    Wow, this looks so fracking good!!

  19. Averie @ Averie Cooks August 3, 2013 at 5:42 pm #

    Bev this is just stunning and so gorgeous. The colors, flavors, photography. Pinned!

  20. Christina @ The Beautiful Balance August 4, 2013 at 12:29 am #

    I found you through howsweeteats and can not stop drooling over this recipe. Not to mention, your writing is HILARIOUS and sounds like my personality. Haha!

  21. Stephanie @ Eat. Drink. Love. August 5, 2013 at 11:23 pm #

    I need this deliciousness in my life, like stat!

  22. Trisha August 6, 2013 at 3:08 am #

    Adore this recipe. So delicious!!! x

  23. Stefanie August 7, 2013 at 12:05 pm #

    This soup is delicious! I served the leftovers with jasmine rice and thinly sliced chicken — yum!! Thanks for this – I never would have attempted a Thai soup, but this is super easy.

  24. Nutmeg Nanny August 9, 2013 at 8:44 pm #

    Oh goodness, my mouth is watering over here this soup looks that delicious!!

  25. Tish August 12, 2013 at 7:58 am #

    This was delicious…I added some ginger in the beginning with the curry paste as well as some green onions and rice noodles along the way…finished off with a bit of sriracha. As both a soup and Thai cuisine fanatic, I am definitely keeping this recipe close at hand =).

  26. Kristen A. August 12, 2013 at 4:52 pm #

    I found this recipe on Pinterest and made it for dinner tonight. It’s absolutely delicious! Not to mention extremely easy. I’ll definitely make this again!

  27. Rachel August 25, 2013 at 4:18 pm #

    Made this today with corn, peppers, and swiss chard fresh out of the garden. And a tiny bit of sliced okra. I love fish sauce so there was quite a bit of extra in my soup, plus I threw in a tablespoon of sugar. Served it with some chicken torn from last nights roast chicken carcass and it was DIVINE! Thanks so much for a tasty, easy recipe that really uses up a lot of that overwhelming pile of produce that happens this time of year.

  28. Barbara in Seattle September 28, 2013 at 12:36 pm #

    I haven’t read all of the comments, so this might have already been mentioned. If it has chicken stock in it, it is NOT vegetarian. Having said, it is delicious.

  29. chelcie @ chelcie's food files September 30, 2013 at 6:21 pm #

    i had to improvise a little bit because i forgot to buy some of the ingredients at the store (woops) but this is delicious!! i love red curry paste!

  30. Daniel December 25, 2013 at 12:26 pm #

    I fell in love with Curry dishes while spending a month working in Singapore. I’m old and fading now and cook a good bit. Kiss’n don’t last…I tried this and kept to it verbatim as I hate not honoring the posters version first. Very good indeed. Can’t wait for the Vegetarian wife to return from her trip to try the frozen other half.

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