Combine coconut milk, vegetable stock, lemongrass, galangal, lime leaves, red curry paste, and paprika in a pot.

Bring to a simmer over medium heat, then reduce heat to low and cook for 30 minutes.

Add butternut squash, sweet potato, Yukon gold potato, onion, garlic, and ginger to the pot (excluding corn kernels).

Cook over low heat until vegetables are soft, about 20 minutes.

Remove 1-1.5 cups of liquid and set aside.

Remove and discard galangal, lemongrass, and lime leaves.

Puree the remaining ingredients in the pot using an immersion blender or regular blender.

Add back some or all of the reserved liquid to achieve desired consistency.

Stir in frozen and roasted corn kernels.

Season to taste with Thai soy sauce or fish sauce.

Turn off heat and add lime juice to taste.

Garnish with cilantro leaves, sliced Thai red chili pepper, and sliced scallion tops.