Thai Coconut Soup with Corn and Avocado

a bowl of creamy green soup with corn, diced avocado, and spices
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Prep Time:
60 minutes
Serves 4


  • 2 garlic cloves, minced
  • 3 shallots, minced
  • 3 lemongrass stalks, coarsely chopped
  • 2 red bird’s eye chilis (remove seeds for less heat)
  • 1 cup cilantro, plus additional 14 cup for garnish
  • 1 (13.5 oz) can coconut milk
  • 3 cups low-sodium vegetable stock
  • 2 Tbsp Thai fish sauce
  • 2 cups corn
  • 2 limes
  • Salt and freshly ground black pepper
  • 1 ripe avocado, peeled and diced


  1. Place garlic, shallots, lemongrass, chilis, and cilantro into the bowl of a food processor. Add a splash of water and blend to a fine paste. Add mixture to a soup pot with another splash of water. Cook, stirring, for 5 minutes until soft.
  2. Add coconut milk, stock, and fish sauce to pot. Bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine metal strainer, pressing paste to extract as much flavor as possible.
  3. Return liquid to pot and bring to a simmer. Add corn and cook for 10 minutes. Squeeze juice from limes and add to soup. Season to taste with salt and pepper.
  4. Garnish with avocado and remaining 14 cup of cilantro. Serve.

Nutrition Info

397 Calories, 8 g Protein, 37 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 8 g Fiber, 29 g Total fat (19 g sat), 1,061 mg Sodium, ★★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, ★★ Vitamin B3 (niacin), Vitamin K, Potassium, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Zinc