September 15, 2025
INGREDIENTS
– 2 tablespoons olive oil
– 5 cups rough chopped sweet yellow onion
– 2 Thai chilis, chopped fine
– 5 cups fresh corn (about 8 ears) OR 5 cups frozen corn OR mix (5 cups total)
– 1 medium russet potato, sliced thin (so it cooks quickly)
– 4 teaspoons Thai yellow curry paste
– ¼ teaspoon turmeric (optional for enhanced color)
– 1 can unsweetened coconut milk
– 5 cups chicken stock
– 5 tablespoons fish sauce
– 2 teaspoons sugar
– 2 tablespoons lime juice
– Salt to taste
Garnishes:
radishes sliced into sticks
chopped cilantro
lime wedge
dollop of crème fraiche
Thai hot sauce
Paired with Spicy Vines’ Sauvignon Blanc
Servings: 15 people, 3/4 cup per person
Instructions
– Cut the corn kernels from the cobs, transfer to a bowl
– In a large stockpot over medium heat, heat olive oil. Add onion and Thai chilis, and sauté, stirring occasionally until soft and fragrant, 3-5 minutes. Add corn kernels (fresh &/or frozen), potato, Thair curry paste, turmeric (if using) to the pot, and sauté until corn is soft, about 3 minutes more.
– Add coconut milk, chicken stock, fish sauce and sugar. Bring to a bowl, then reduce to simmer, cover and cook for 20 minutes.
– Use an immersion blender to roughly puree the soup, so that it’s creamy but still has some kernels of corn and chunks of potato. Alternative, put half of the soup in a blender and blend until smooth and return to the pot.
– Season with lime juice and salt and mix to combine.
– Ladel soup and add garnishes.
Notes: This recipe originated from Davis Estates (in Napa Valley), and was adapted to pair with Spicy’s Sauvignon Blanc. The original recipe did not include Thai chilis in the soup, or lime, crème fraiche and Thai hot sauce garnishes. The original recipe called for 2 Kaffir lime leaves added with step 3 ingredients, but leaves can be hard to find so additional lime was added to the garnish.
