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This twist on the Asian classic is packed with fresh flavor.

From Rachael Ray Every Day, September 2019.


  • 5 ears of corn, shucked
  • 3 tablespoons butter
  • 1 large leek, trimmed, halved lengthwise, and cut into ¼ inch half-moons (or 2 medium leeks)
  • 1 red bell pepper, cut into ¼-inch cubes
  • 2 red or green chiles (such as jalapeño or Fresno), finely chopped
  • 1 ½-inch piece fresh ginger, peeled and chopped or cut into matchsticks
  • 4 large cloves garlic, chopped or grated
  • 3 tablespoons red curry paste
  • 1 quart chicken stock or vegetable stock
  • One 14-ounce can unsweetened light coconut milk
  • 1 tablespoon fish sauce
  • 1 pound medium to large shrimp, peeled and deveined, tails removed
  • 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges for serving
  • 1 cup fresh Thai basil or regular basil, torn or sliced into thin ribbons
  • ¼ cup fresh mint leaves or cilantro leaves, chopped
  • Oyster crackers, for serving (optional)


Serves: 4


Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.

In a blender, puree half the corn with ½ cup water.

In a pot, melt the butter over medium-high heat. When it foams, add the leek, bell pepper, chiles, ginger, and garlic (Rach uses her multi-grater to grate the ginger and garlic directly over the pot.) Cook, stirring often, until the vegetables are tender, 3 to 4 minutes. Add the curry paste and stir until fragrant, about 1 minute more. 

Add the corn puree, stock, coconut milk, and fish sauce. Bring to a boil. Add the shrimp, lime juice, and the remaining corn. Cook until the shrimp are cooked through, 3 to 4 minutes.

Divide the soup among bowls. Top with herbs. Serve with the lime wedges and oyster crackers.