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–+ servings
ground beef and corn soup in a bowl
5 from 4 votes

Ground Beef and Corn Soup

Blog: www.nextinlime.com

Author: Nelo
Servings: 6

Ingredients

  • 2 cups (300 g) frozen whole kernel corn - divided (Note A)
  • 2.5 inches fresh ginger piece - peeled, cut into pieces
  • 4 small Thai green chilies - (Note B)
  • 2 teaspoons dijon mustard
  • 2 teaspoons salt - divided, adjust to taste
  • 1 teaspoon ground white pepper
  • 3.5 cups (828 ml) water - divided
  • ½ cup (84 g) ditalini pasta - or other mini pasta like orzo and mini shells
  • 2 tablespoons olive oil - or any cooking oil
  • 1 medium (200 g) onion - finely diced
  • 1 pound (454 g) lean ground beef - aka beef mince
  • 2 teaspoons chicken base - or sub with bouillon cubes/powder
  • 1.5 teaspoons dried oregano
  • 1 can (400 ml) coconut milk - full fat (Note C)
  • 1.5 tablespoons cornstarch - for slurry
  • 5 tablespoons lime juice - freshly squeezed, or lemon juice

Optional Garnish

  • some chopped fresh parsley

Instructions

  • To a blender or food processor, add ½ cup of corn (reserve rest for later), ginger pieces, thai green chilies, dijon mustard, 1 teaspoon salt, ground white pepper and 1 cup of water. Blend until smooth.
Set aside.
  • Boil water for ditalini pasta and cook according to package directions. Once cooked, drain and set aside.
  • While pasta is cooking, heat olive oil in a large pot on medium heat. Add diced onion and saute 4 to 6 minutes or until it has softened.
  • Then add ground beef. Also add the remaining 1 teaspoon salt. Turn up the heat a bit to medium-high. Break any clumps of meat with your cooking spatula/spoon. Stir and cook until beef is fully browned (around 7 to 10 minutes).
  • Next add the remaining 1.5 cups corn, stir and cook 2 minutes.
  • Add remaining 2.5 cups water, chicken base, dried oregano and the blended mixture. Put the lid on, reduce the heat to medium, cook 10 minutes.
  • Uncover, add coconut milk and bring the soup to a simmer.
  • Prepare some slurry by dissolving cornstarch in 4 tablespoons cold water. Add this to the simmering soup and let it cook 2 to 3 minutes so it thickens. Taste and adjust for salt and pepper.

  • Add cooked ditalini pasta, mix well and cook the soup 1 more minute.
  • Turn off the heat, stir in the fresh lime juice. Optionally, garnish with chopped parsley. Enjoy!

Notes

Note A: Corn – frozen corn doesn't have to be thawed beforehand. You can use the same amount of fresh corn kernels instead. I'd avoid canned corn.
Note B: Thai chilies – these pack a punch but in the quantity we are using you just get subtle heat. Reduce the quantity in half if your spice threshold is low. 
Note C: Coconut milk – use full-fat canned coconut milk, not the diluted variety sold in cartons. And check the ingredients list. The fewer ingredients, the better. 
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this ground beef and corn skillet and ground beef and potato soup next.