asian corn vegetable soup

ming dynasty corn vegetable soup

Asian corn vegetable soup comes from my childhood imagination. Playing in my attic let me travel the world. Amazing flavors were born!

Sweet Corn Soup Recipe

There was a magical door in our matchbox size house growing up. I can see it in my mind’s eye now after decades. When that door was opened, I’d gaze at the steep narrow steps leading up to the attic.

There was only small rays of light coming from a small window at the head of the steps that lit the way up the steps. Not much head room for grown ups, it was perfect for children. I knew when I climbed those steps, my world was about to change.

Not only Asian flavors were tasted in my mind’s eye, but also other dishes! 

Asian Corn Soup

This was a place as a little girl that my two sisters would head to after we’d done our chores or homework or if it was a rainy or too cold day to go outdoors.

We’d play hours in our teeny attic where our imaginations let us travel the world, where we became other people, and where we made our little homes and created magical kingdoms, friends and enemies.

There weren’t many toys to speak of. But, we always had ample food, and Mom experimented with flavors like this Tandoori Jasmine Rice. 

Creamed Corn Soup

 But there were plenty of quilts, boxes, little tables, chairs and odds and ends. Transformed, they became our individual kingdoms because this attic was divided into three spaces, one for each of us girls.  

Of course, who was in charge of this? Our oldest sister, she orchestrated and divvied out what I and my baby sister got.

Recipe for Chicken Corn Soup

Even now at this stage of my life, my imagination never stops. While there’s not the small cramped attic with my sisters, today it is my kitchen.

This is my ‘attic’ where I create magic with food, where I play with food styling and designs, textures, colors, fabrics, textiles, flavors and ingredients from around the globe. From Asian to Cuba and my Cuban Style Picadillo, ideas for food were simmering in my brain. 

Once I was old enough to travel, explore and eat new cuisines, my passion exploded with new recipes! 

Soup with Creamed Corn

It’s much the same as when I was 8 or 9 years old. I am still a nomad in my mind and with my tastebuds. This Asian corn vegetable soup was probably really captured in my mind decades ago while I was just a little girl in those Appalachian Mountains. 

Asian Style Creamy Corn Soup

Yes, that’s how this recipe and most all of my recipes are ‘born.’ I believe we really never grow up.

We only channel our childhood playgrounds, imaginations and dreams into new places.  When I walk into my kitchen, yes, like the attic, I know my world is about to change.

ming dynasty corn vegetable soup

ming dynasty corn vegetable soup

asian corn vegetable soup

Yield: 6+ nice bowls


  • 2 Tbl. sesame oil
  • 1 Tbl. garlic, sliced thinly
  • ½ cup carrots, thinly sliced
  • 2 cups corn, previously frozen
  • 1 ¼ tsp. sea salt
  • ¾ tsp. coarse ground pepper
  • ½ tsp. red chili flakes
  • 2 cups organic potato leek soup, packaged, Pacific brand
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1 Tbl. fresh ginger, grated
  • 2 cups shitake mushrooms
  • 2 cups bok choy, thinly sliced (with greens)
  • ½ cup green onions, with some green tops
  • 1 cup celery, sliced


    1. In a heavy large pot over medium heat, put the oil. Add the garlic and sauté for about 2 minutes. Add the carrots, corn, salt, pepper and chili flakes. Blend and cook about 4-5 minutes.
    2. Add the soup, chicken broth, and coconut milk. Blend, raise heat to a simmering boil, cover with a lid and cooking 12-15 minutes.
    3. Turn off heat. Add ginger, mushrooms, bok choy, green onions and celery. Blend together. Cover with lid and let the soup sit for 10-15 minutes. Ready to eat real soon!

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Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

ming dynasty corn vegetable soup

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