Nearly-Instant Thai Coconut Corn Soup

By Nava · On Mar 12, 2012

Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen.

Serves: 6

1 tablespoon neutral-flavored vegetable oil or coconut oil
3 to 4 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1 1/2 cups rice milk
One 16-ounce bag frozen corn (see variation)
2 teaspoons good quality curry powder
1/4 to 1/2 teaspoon Thai red curry paste, or to taste
(or use dried hot red pepper flakes to taste)
Salt and freshly ground pepper to taste
1/2 cup minced fresh cilantro

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, rice milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat. Serve, passing around the cilantro for topping.

Variation: When you’re in less of a hurry, this is great made with fresh corn. Use 4 to 5 medium ears, lightly cooked and cooled. Strip the kernels off with a sharp knife.

Try some of VegKitchen’s other Soulful Soups.
Here are more recipes for fresh corn.

Categories : Fresh Corn, Soulful Soups

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13 comments on “Nearly-Instant Thai Coconut Corn Soup”

Robin Garr on March 13, 2012 at 6:56 am said:

Doesn’t Thai red chile paste contain shrimp? I would love to know about a vegetable-based alternative.
Nava on March 13, 2012 at 9:03 am said:

Robin, please note that the recipe calls for Thai red curry paste, not chile paste. Red curry past is vegan, and easily obtainable in natural foods stores and well-stocked supermarkets. However, I’ve also amended the recipe to include an alternative, hot red pepper flakes, for readers who won’t have much further use for the curry paste. Enjoy!
Karen BW on March 13, 2012 at 2:43 pm said:

My girlfriend was in Thailand for a year and sent me a bunch of curry pastes, tamarind paste, etc. They came in sealed plastic bags; after opening them and using what I need, I put them in zip-locks and store them in the freezer. They keep for quite a long time.
Gayle on March 14, 2012 at 1:52 pm said:

Great lunch on a cool spring day! I used a powdered Thai red curry rub because it was what I had on hand. Seemed to be just fine. I love the creaminess coconut milk gives the soup.
Lisa on March 17, 2012 at 4:20 pm said:

I love this soup! I’ve made it a bunch of times. Sometimes I just simmer the fresh corn in the coconut milk, instead of cooking it first. I then add the scallions and cilantro or basil or a combination after I turn off the heat. It’s great right away but it is AMAZING the next day, cold, straight from the fridge!
Tracy on March 24, 2012 at 6:14 pm said:

This is amazing soup!!! I used sesame oil and it smelled sooooooo good while sauteing! I do wish I had used medium or hot curry powder and paste, because mild doesn’t give it any fire, but still yummy! Highly recommended!
Nava on March 25, 2012 at 10:32 pm said:

Thanks for all the kind comments, everyone! This really is one of those soups that’s almost mindlessly easy, yet yields such satisfying results.
Christina on April 23, 2012 at 2:22 pm said:

What is rice milk? What is a good substitution?
Nava on April 23, 2012 at 3:29 pm said:

Rice milk is a neutral-tasting nondairy milk made from brown rice. One well-known brand is imagine. You can substitute any unsweetened nondairy milk, or even vegetable broth.
Barbara Pollak on February 2, 2013 at 10:51 pm said:

If using red pepper flakes (it’s what I have in the house and I’m not going to the supermarket in the snow for one item), what is the suggested minimum requirement? Had Thai for dinner and the yummy taste is still in my mouth.
Nava on February 4, 2013 at 8:36 pm said:

Barbara, sorry for the delayed response; I’ve been on the road. I never have any minimum requirements. Everyone should spice to their personal taste. I’m not a big on very spicy foods, but I wish I were a bit bolder …
Barbara Pollak on February 7, 2013 at 4:07 pm said:

Nava, not helpful. I need to know if I should start with 1 tsp or 1 tbsp (we love Thai). Finally have all the ingredients – can’t believe I was out of corn, and cilantro only stays a couple of days if I forget to freeze it. This should be perfect to make in anticipation of the expected snow tomorrow…I’ll use broth to keep the calorie/fat count low.
Nava on February 7, 2013 at 4:10 pm said:

I would start with 1/2 tsp., but if you love Thai, start with 1 tsp. and go from there. Always easier to add than subtract!