If you follow me on social media you know my mom isn’t shy about criticizing the food I make for her. So when her reaction to this soup was “Best Soup Ever. You should sell it!” I thought it was time to share the (non) recipe. This dish is the perfect example of a non-recipe. It is all about customizing to your taste. And even better almost all the ingredients are found in the pantry. I always keep a stock of coconut milk and canned corn so I can make this in a hunger emergency.
The first decision you have to make is how rich you want the soup to be. The coconut milk can be just a flavoring with a small addition or a carrier of rich texture and more flavor in larger quantity. You want to add about two cups of extra liquid to the corn. It can be all coconut milk or a combination with broth. Soy Sauce adds a winy salt flavor, Fish Sauce a deeper funky saltiness. Sriracha adds bright chile heat. The soy, fish sauce and Sriracha together temper the sweetness of the corn.
NOTE ABOUT FISH SAUCE:
As an Italophile I was initially afraid and skeptical about using fish sauce. It’s an ingredient that tasted on its own can be horrifying but is a synergistic powerhouse. Good fish sauce takes a dish with no depth of flavor and kisses it into yum. Seriously.
Spicy Corn Soup
2 cans corn
3 green onions, trimmed and thinly sliced including the green tops
2 tablespoons chopped cilantro
3 tablespoons Soy Sauce, approximately
2 teaspoons Fish Sauce
Healthy squirt Sriracha or 2 teaspoons Chili Garlic Sauce or to taste
1 – 2 cups Coconut Milk
1 – 2 cups Chicken or Vegetable Broth
Salt to taste (if necessary)
1 cup cubed or shredded (leftover) Cooked Chicken (optional)
10 peeled Shrimp (optional)
Open both cans of corn. Put one in a small saucepan with all the liquid. Pour the contents of the other into a blender or food processor and puree. Don’t make it too smooth. Add the pureed corn to the saucepan. Add half the cilantro and green onion and bring to a simmer. Add the soy sauce, fish sauce and Sriracha to the mixture and continue to simmer.
Add the coconut milk and broth and bring back to a simmer. Taste the soup. Adjust the seasonings to your taste. Add a little salt if you need.
Add leftover protein or shrimp if desired and heat through. Taste for seasoning one last time. Spoon into bowls and garnish with remaining green onions and chopped cilantro.