Spicy Corn and Coconut Soup

Pet peeve: using garlic cloves and inches of ginger as measurements. Both of these aromatics vary widely in size. Instead, please give either weight in grams for those of us with kitchen scales, and/or an approximate volume measurement. How hard is it to say 2 tsp. minced garlic or 1 tbsp minced ginger? I have the same problem with asking for 1 hot pepper. They vary in size. If you agree, please vote this comment up. Thank you.

Pet Peeve reader- as garlic and ginger are seasonings the exact measurements aren't essential, inches perhaps leaves it open to the cook to experiment or season to your own taste. Be wild and experiment !

I put the corn cobs into the soup while it was cooking to give it a more corny flavor. Fished them out before I pureed the soup.

Very good. I think adding crab or shrimp would be even better

An easy way to collect the corn kernels is to position the cob over the hole on an upside down bundt cake pan, slice down the sides of the cob with a knife and the kernels will fall into the pan.

A real winner - will def make this again, and is company-worthy. I used unsalted homemade shrimp stock (that was in my freezer), and topped with a mixture of blue crab and chopped roasted cashews. I also simmered the cobs in the soup during the cooking time to amplify the corn flavor. Most time intensive part was getting the kernels + juice off the corn ears. The rest was quick.

So many ways to go with this recipe, or leave it as it stands. Fresh corn in the stores is at its best right now. Not a seafood lover, I can picture adding some shredded chicken breast or pork loin for a protein kick, if desired. The spicy serrano would/will always play well in this circle. I don't mind the generalized measurements. There are such things as good judgement, art, personal taste and experience in how we put a soup together. Making soup need not be as precise as baking a cake.

Hello! 2 1/2 cups vegetable broth should be used: The recipe has been updated to reflect that amount. Thank you for flagging.

When I make a corn chowder I use 1:1 broth/milk ratio. I cook the corn cobs in water to make corn broth since I don't like traditional vegetable broth

I added a splash of fish sauce at the end as well as switching the serrano pepper for two thai chiles... delicious!!!

Could frozen corn work for this recipe? If so, would the measurement be 2 cups of corn?

Made this last night for a dinner party. It was a hit. I also put 2 cobs on the BBQ to add a little roasted flavor, added about 1tsp fish sauce too, and some steamed prawns as a condiment., as well as some Thai basil. I used chicken broth, instead of vegetable.wish I made a double batch!

I like this recipe a lot. I did leave out the potatoes for dietary reasons and added some sautéed egg tofu rounds. My only complaint is that it needs volume measurement for the corn. For us, it was not a soup, it was creamed corn using coconut milk. Five ears could be any amount.

This really was as tasty as everyone said! Will definitely make again. I didn't even bother with the toppings. The only change I made was to throw in a tablespoon of a red curry paste I had open in my fridge. I think it was a good addition. I'm tossing tofu as my protein into each portion as I reheat the leftovers.

Googling around I saw that you can figure 3/4 cups of kernels to an ear, on average, but of course there is so much variation in size. I doubt it has to be very precise, though. It'll just be a little thicker or thinner.