Thai Chile Corn Chowder with Coconut Fried Shrimp

4 people
Prep Time:
00h 20
Cook Time:
00h 30

There are some of us who only eat soup when it is cold out and some of us who eat soup no matter the weather! It doesn’t matter what camp you’re with this chowder though, it is a must make for everyone no matter the weather!

You can view this recipe on Tieghan Gerard's webiste - Half Baked Harvest.

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Ingredients and Method


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 lemongrass stock, chopped
  • 1 fresno chile, seeds removed and chopped
  • 4 cups low-sodium chicken broth
  • 1 potato, peeled and cubed into small
  • 4 cups fresh or frozen yellow corn
  • 1 ounce can full fat coconut milk
  • 1/3 cup sweet Thai chili sauce
  • 2 tablespoons butter
  • 8 ounces fontina cheese shredded
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup basil, chopped
  • 1 small ripe mango, peeled and diced
  • fresh cilantro, basil, and lime, for serving
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs
  • 3/4 cup panko bread crumbs
  • 1 1/3 cups shredded coconut unsweetened or sweetened
  • 1 pound shrimp, peeled and deveined
  • coconut or canola oil for frying


  1. Heat a large soup pot over medium heat and add the olive oil. Once hot, add the garlic, ginger, lemongrass and fresno chile. Cook for 1-2 minutes or until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes or until the potato is fork tender (this is when I start making the shrimp).
  2. Add the corn, coconut milk and sweet Thai chile sauce. Continue cooking until the corn is tender and bright yellow, about 5 minutes. Reduce the heat to low and add the butter + fontina cheese. Cook over low heat, stirring often until the cheese has melted and the soup is creamy.
  3. Remove the soup from the heat and stir in the basil, cilantro and a pinch of salt + pepper. Divide the soup among bowls and serve immediately. Garnish with mango, basil and coconut shrimp (recipe below).
  4. FOR THE COCONUT SHRIMP: Add the flour, salt + pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the Panko and coconut to a third bowl, mixing them to combine.
  5. Working in an assembly line, dip the shrimp through the flour, then take it for a dip in the egg and then dredge it through the coconut crumbs. Place on a plate and repeat with the remaining shrimp.
  6. Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot (BUT NOT SMOKING), add the shrimp in batches, frying each about 2-3 minutes per side or until the shrimp are light golden. Place the fried shrimp on a paper towel lined plate and repeat with the remaining shrimp. Serve the shrimp warm atop the soup.