roasted corn, sweet potatoes, yellow curry, coconut milk, cilantro, chili oil

Heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in 2 tablespoons yellow curry paste and cook 1 minute, stirring constantly, to bloom the spices and coat the aromatics.

Bloom the curry

Add the cubed sweet potato to the pot and toss to coat with the curry mixture. Pour in 4 cups vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 12–15 minutes.

Add sweet potatoes and liquid

Lower heat to medium-low. Stir in 2 cups coconut milk and simmer 5 more minutes to meld flavors. Use an immersion blender to partially purée the soup for a slightly creamy texture while leaving some cubes of sweet potato intact (or transfer half the soup to a blender, purée, and return).

Finish with coconut milk

Stir in 2 tablespoons lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust seasoning with additional salt, pepper, or lime as needed. Keep the soup warm while preparing corn and garnishes.

Season

Preheat a small skillet or cast-iron pan over medium-high heat. Toss 1 cup corn kernels with 1 teaspoon olive oil and a pinch of salt. Add corn to the hot pan in a single layer and cook, without moving too much, until charred in spots, about 4–6 minutes. Stir and cook another 2–3 minutes until nicely browned. Remove from heat.

Roast the corn

Ladle the coconut-sweet potato soup into bowls. Spoon roasted corn on top of each bowl, distributing evenly. Sprinkle each serving with roughly 1/4 cup chopped cilantro and about 1/2 tablespoon thinly sliced scallions.

Assemble bowls

Drizzle about 1/2 teaspoon to 1 teaspoon red chili oil over each bowl (adjust to your heat preference). Serve with lime wedges on the side for an extra bright squeeze at the table.

Finish with chili oil and lime

vegetable oil

yellow curry paste

yellow onion, finely chopped

garlic, minced

fresh ginger, grated

sweet potato, peeled and cut into 1/2-inch cubes

low-sodium vegetable broth

coconut milk (full-fat)

lime juice

salt

black pepper

fresh corn kernels (from about 2 ears) or frozen, thawed

olive oil

cilantro, roughly chopped

red chili oil (store-bought or homemade)

scallions, thinly sliced

lime wedges

Coconut Crab Soup

Make Coconut Crab Soup Recipe in just 40m. roasted corn, sweet potatoes, yellow curry, coconut milk, cilantro, chili oil

Coconut Crab Soup Recipe

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