Winter is the perfect time to curl up with a warm bowl of delicious soup! My husband Mark and I both recently created a few hearty recipes that combined leftovers with Thai flavors to create two different soup dishes. Keep reading to make them yourself!

Thai Corn Coconut Soup


What do you do with the leftover coconut cream, coconut water and corn from the Khanom Khlok? Make soup of course! Here’s the recipe from Shutterbean. It also pairs quite nicely with these Ale and Cheddar Biscuits.


  • 1 glug olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon red curry paste
  • 3 ears corn, shucked & divided (about 3 cups total)
  • 2 cups chicken stock
  • 15oz. can coconut milk
  • Fresh lime juice
  • Sea salt & fresh ground pepper
  • 5-7 Thai basil leaves, chiffonade
  • 1/4 cup fresh cilantro, for serving
  • 1/2 fresh jalapeño, thinly sliced, for serving
  • Fish sauce, for serving
  • Sriracha, for serving


In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until onion is translucent, about 6 minutes. Stir in the red curry paste and cook for another minute. Add 2 cups corn, chicken stock and coconut milk to the pot and bring to a boil; reduce heat and simmer, stirring occasionally, until corn has softened and liquid is slightly reduced, about 30-35 minutes.

Let soup cool slightly, then puree it in a blender or with an immersion blender until smooth. Reheat in the pot with reserved cup of corn and cook for another 15 minutes until corn is tender. If you find the soup to be thick, thin it with water to the desired consistency. Add a squeeze of fresh lime juice and season with salt & pepper to taste.

Divide the soup among bowls, garnish with freshly chopped Thai basil, a few slices of jalapeño, a splash of fish sauce (if you desire) and a drizzle of sriracha.

Serves 4

Sweet Potato Curry Soup


Here is a second soup idea that uses Thanksgiving leftovers and a few Thai flavors to a comforting winter soup. I used the sweet potatoes left over from our Thanksgiving meal, but you could just as easily use roasted butternut squash, roasted acorn squash or canned pumpkin with equal success. The diced Apple on top is the best part!


  • 2 Tablespoons fresh ginger, peeled and sliced
  • 1 Serrano or Thai red chili
  • 1 Tablespoon minced fresh garlic
  • 2 shallots, peeled and sliced + 1 shallot, thinly sliced
  • 2 cups cooked, mashed sweet potatoes (or other cooked squash)
  • 4 cups chicken broth
  • 1 can/14 oz coconut milk
  • 2 Tablespoons coconut oil
  • 4 carrots, peeled and cut into thin circles
  • 1 red bell pepper, diced
  • 1/2 fresh apple, diced with the peel left on (for garnish)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 3 roasted shrimp per person, peeled and deveined (for garnish)
  • 2 teaspoons yellow curry powder
  • 2 teaspoons old bay seasoning

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In a small blender or food processor, combine ginger, Serrano or Thai red chili, minced fresh garlic and 2 shallots into a paste.

Create a soup base by combining mashed sweet potatoes, chicken broth and coconut milk using a high-powered blender (such as a Vitamix) until smooth and creamy.

Heat a Dutch oven or other large soup pot over medium heat. Add the garlic-ginger paste with coconut oil and cook for 1 minute. Add the soup base and bring to a simmer.

Add carrots, red bell pepper and remaining shallot to the soup and cook until soft, about 15 to 20 minutes.

Prepare garnish for the top of soup (directions for shrimp below). Keep garnish at room temperature.

Ladle soup into bowls. Top with diced apples, chopped cilantro and remaining roasted shrimp; serve hot.

Directions for Shrimp

Sprinkle large shrimp with 2 teaspoons yellow curry powder and 2 teaspoons old bay seasoning. Roast in 400 degree oven a total of 8 minutes or until firm and pink. Turn over once during cooking, set aside.

Cut into bite size pieces and add to top of soup when ready to eat.

Serves 6

What are your favorite soup recipes to enjoy during the winter? Have you ever tried adding a Thai spin on them?

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.