Ahi Tuna Ceviche
Fried Rice

Chicken and Corn Soup, Asianesque


Chicken and Corn Soup, Asianesque

16 oz bag frozen corn

14 oz can coconut milk

3 c chicken broth

2 T vegetable oil

2 T fresh minced ginger

4 cloves garlic, minced

1/2 t red pepper flakes

1/2 t salt

1 large or 2 small zucchini, cut into thin half moons

2 8 oz cans corn (I like niblets, HO HO HO)

1.25 lbs boneless skinless chicken breast

3 T chopped cilantro

1 lime

Microwave frozen corn 1 to 2 minutes until it is defrosted but not hot. Combine with coconut milk and blend (I love my immersion blender) until smooth. Set aside.

In a medium stockpot heat oil over medium-high heat. Add zucchini and saute five minutes. Then add garlic, ginger and red pepper flakes and cook for a minute or two. Add corn/coconut mixture and chicken broth. Reduce heat and bring to a simmer. Cook, stirring often, for fifteen minutes. Add chicken breast and continue to cook until chicken is cooked through, about twelve minutes. Turn off heat. Transfer chicken to a cutting board until it is cool enough to handle, then chop fine and return to pot. Add canned corn (liquid and all) and 2 T of chopped cilantro. Gently reheat. Taste for salt and pepper, then serve with lime wedges and remaining cilantro.

Printable version here

Notes: I love this soup. I love all soup but I especially love this soup. Like all good soups it becomes a sum greater than its parts. Try it.   


oh, this looks great - simple yet innovative. have you ever tried it using only frozen corn, not canned, and adding in some broth to make up for the lack of liquid?

I made this several years ago from your site and it was very good!

Oh and I would have made it again and again, but my husband is a vegetarian who doesn't like soup, corn or zucchini, so there was no way I'd win with this one. But I loved it!

For some reason, I am a GINORMOUS fan of corn in soup.

Am printing it out now...

Certainly you can skip the canned corn at the end. I made it without for a long time until I decided that I wanted a chunkier soup and looked around for something to add. I am not a big fan of canned corn in general since it gets so mushy - I try to compensate for that by just adding it right at the end. And there's no need to worry about the lack of extra liquid if you don't add extra corn - Green Giant niblets (look at my brand loyalty) don't add much anyway and the soup is plenty soupy as is.

This is one of our regulars. My late father-in-law declared it the best soup he had ever had (and he died at the respectable age of 90 something). The last time I made it I cut way back on the red pepper flakes thinking that would make it more palatable for my 1 year old daughter. It lost a lot. Next time, I'm returning to the recipe and having a back up plan for her. How do your kids do with it?

I need to ask dumb questions because I am a novice cook. I also happen to love soup and have been trying new recipes ever since fall decided to give in to winter's demands. (Why is it so cold already?)

Do you mince the ginger by hand? I've got an awesome dood-dad that minces garlic for me, but I don't think it would work on ginger. And the uncooked chicken - just right into the stockpot with all the other stuff that sauteed first?

(Thank you for indulging my inability to cook.)

P.S. I love this site!

I hve loved this soup ever since it was in your sidebar years and years ago. Now I'm going to have to go make some!

So, how much chicken broth? I'm looking forward to making this. Thanks!

I love you. I went to china for two weeks with my husband and 9 year old on vacation this summer. We had this there. My attempts to recreate it have sucked.

I shall try with your version now!

This recipe is printed out and poised for the final instruction: How much chicken broth?

I'm loving this blog, by the way. Nice job, you!

Three cups! I'm sorry. I thought I fixed it.

The answer is: what is three cups?

On 10/14/09 8:18 PM, "typepad@sixapart.com" wrote:

Oh my. We just had this for dinner and it was wonderful! It would be great any day, but it was especially great today. I locked my keys out of my car and had to walk a mile in the rain. The soup erased all that. Just like magic.

wow, I made corn soup tonight using chicken broth and coconut milk and thought I had done something so creative ! your recipe looks better.

Um... I locked my keys IN the car.

Reminds me of the old joke where a guy is frantic because his family is trapped in the car. He locked his keys inside.

Made this for dinner - sublime!! A big hit with both the over 30 crowd and the 3 and unders.

Have you ever tried to freeze this? I made this back when it was on your sidebar and LOVED it, but can't remember if it froze well.

Tried this last night and it was yummy! Although I used light coconut milk because that's what I had in the pantry, and I think it would have been better with the full-fat stuff. Still, though - sooo good. Thanks!

I finally got around to making this and loved it. Well, the adults did anyway!
I'm not sure how much this altered it, but... I'd thought I'd bought everything for it, only to realize I was missing zucchini. I substitued the only other squash I had- butternet. Probably changed the flavor quite a bit but still yummy!

Oh, I made this this weekend, knowing I would love it and it could go either way for my kids. I an happy to report that they LOVED IT! (As did my husband and I) My son actually asked me this morning if there were leftovers! I could see myself making this alot this winter. Thanks Julia! Hope you feel better soon.

I just made this soup and it is delicious! Thanks for posting it.

sooooo good. slurp.

Just tried this with shrimp instead of chicken. Awesome! Huge hit here, with chicken or shrimp.

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