This Nearly-Instant Thai Coconut Corn Soup is creamy, golden, and gently spiced, with sweet corn, strips of red bell pepper, and scallions simmered in coconut milk and curry powder. It's ready in about 20 minutes, and it's just as good chilled on a hot day as it is steaming on a rainy one.
Photo by Susan Voisin, FatFree Vegan Kitchen.
Because it leans on frozen corn and canned coconut milk, this is a soup you can pull together from the pantry and freezer on a busy weeknight. There's no blending and no long simmer: soften the aromatics, pour in the liquids, and give it five minutes on the stove. A squirt of Sriracha and a handful of fresh cilantro at the end give it just enough heat and brightness to taste like far more effort than it is.
Key Ingredients & Substitutions
- Coconut milk. Two cans of light coconut milk make a silky broth that's rich without being heavy. Full-fat coconut milk gives you a more indulgent soup; if you use it, consider replacing one can with about 1 ¾ cups of vegetable broth so it doesn't turn too rich.
- Rice milk. Plain unsweetened rice milk thins the coconut milk to a spoonable consistency and keeps the flavor neutral. Any unsweetened nondairy milk works in its place (soy, oat, or almond), but skip vanilla or sweetened versions. Low-sodium vegetable broth is another option if you'd like a lighter, more savory soup.
- Frozen corn. Frozen kernels are picked and frozen at peak sweetness, which is what makes this soup good year-round. There's no need to thaw them first; they go straight into the pot. In late summer, fresh corn is even better (see Variations).
- Curry powder. A good curry powder gives the soup its golden color and warm, rounded spice. Blends vary a lot in heat and intensity, so start with 2 teaspoons and add more at the end if you like. For a more distinctly Thai flavor, use 1 to 2 tablespoons of Thai red or yellow curry paste instead; check the label, since some brands contain shrimp paste or fish sauce.
- Red bell pepper. It adds color, sweetness, and a little texture against the soft corn. An orange or yellow pepper works just as well. For more heat, sauté a minced jalapeño or Thai chile along with the garlic.
- Scallions and cilantro. The white parts of the scallions are sautéed with the garlic to build a mellow base, while the greens go in later so they stay fresh and bright. If you're not a cilantro fan, use Thai basil or simply more scallion greens.
- Sriracha. A few squirts of Sriracha add garlicky heat. Dried hot red pepper flakes or any hot sauce you like can stand in.
Helpful Tips
Prep everything before you turn on the heat. This soup moves fast, so have the garlic minced, the pepper cut, and the scallions sliced before you start. Keep the white and green parts of the scallions in separate piles, since they go into the pot at different times.
Keep the simmer gentle. Bring the soup up to a rapid simmer to heat the frozen corn quickly, then turn the heat down right away. Coconut milk that boils hard for a long time can separate and look curdled. It still tastes fine, but a gentle simmer keeps the broth smooth and glossy.
Season at the end, a little at a time. Canned coconut milk and nondairy milks vary in salt, and curry powders vary in heat, so wait until the soup is hot to season it. Add salt, pepper, and Sriracha in small amounts, tasting as you go.
Finish with lime. A squeeze of fresh lime juice just before serving brightens the coconut milk and makes all the flavors pop. Serve lime wedges at the table so everyone can add as much as they like.
Mash some of the corn for extra body. If you'd like a thicker, chowder-like texture, press a potato masher into the pot a few times once the corn is tender, or blend about a cup of the soup and stir it back in. The starch from the crushed kernels thickens the broth without any flour or cornstarch.
Variations
- Fresh corn. When you're in less of a hurry, use the kernels from 4 to 5 medium ears of lightly cooked fresh corn. Stand each cooled ear on its end and strip the kernels off with a sharp knife.
- With tofu. Stir in cubes of extra-firm or baked tofu along with the corn to turn the soup into a more filling main dish.
- Curry paste. Swap the curry powder for 1 to 2 tablespoons of vegan Thai red or yellow curry paste, stirring it into the sautéed aromatics for a minute before adding the liquids.
- Ginger and lemongrass. Sauté a tablespoon of grated fresh ginger with the garlic, and simmer a bruised stalk of lemongrass in the soup. Remove the lemongrass before serving.
- Extra greens. Add a couple of handfuls of baby spinach or thinly sliced bok choy in the last minute of cooking, just until wilted.
- Sweet potato and corn. Add a small diced sweet potato with the liquids and simmer about 10 minutes longer, until tender, for a heartier soup.
Serving Ideas
On its own, this soup makes a light lunch or a first course. For a fuller Thai-inspired meal, pair it with Tofu Spring Rolls, a plate of Vegan Pad Thai, or Vegan Thai Tofu & Broccoli over rice. A scoop of jasmine rice right in the bowl also makes it more substantial.
Corn and cornbread are a natural pair, so a square of Easy Vegan Cornbread on the side is never a bad idea. And on a hot day, serve it chilled in small cups or bowls as a starter; if you enjoy cold soups, Cold Tomato-Mango Coconut Soup is another refreshing one to try.
Storing & Freezing
Let leftovers cool, then refrigerate them in an airtight container for up to 4 days. The soup thickens as it sits, and the coconut fat may firm up on top; just stir it back in as you reheat gently on the stovetop, adding a splash of nondairy milk or broth if it's too thick. If you plan to serve it cold, it's ready to ladle straight from the fridge after a good stir and a taste for seasoning.
The soup can be frozen for up to 2 months, though the texture changes slightly: the coconut milk may look a little grainy after thawing, and the bell pepper softens. Thaw it overnight in the refrigerator, then reheat over medium-low heat, whisking well to bring the broth back together. For the freshest flavor, stir in new cilantro and scallion greens after reheating rather than before freezing.
More Vegan Soup Recipes
If you loved this recipe, here are a few more you might enjoy:
- 30-Minute Coconut Curry Pumpkin Soup
- Creamy Corn Chowder
- Vegan Butternut Squash, Sweet Potato & Corn Chowder
- Creative Vegan Corn Recipes
Recipe
Nearly-Instant Thai Coconut Corn Soup
Ingredients
- 1 tablespoon neutral vegetable oil or coconut oil
- 3-4 cloves garlic minced
- 4-5 scallions thinly sliced, white and green parts kept separate
- 1 medium red bell pepper cut into short, narrow strips
- 2 15-ounce cans light coconut milk
- 1 ½ cups Unsweetened rice milk or other nondairy milk
- 16 oz frozen corn kernels about 3 cups; no need to thaw
- 2 teaspoon good-quality curry powder or more to taste
- Sriracha or dried hot red pepper flakes, to taste
- salt and freshly ground pepper to taste
- ¼-1/2 cup fresh cilantro chopped, to taste
- 1 lime cut into wedges, for serving (optional)
Instructions
- Heat the oil in a medium soup pot over medium-low heat. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté, stirring often, until the pepper has softened and the garlic is fragrant and just turning golden, 2 to 3 minutes.
- Stir in the coconut milk, rice milk, frozen corn, curry powder, and most of the scallion greens (save a few for garnish).
- Raise the heat to medium-high and bring the soup to a rapid simmer. Lower the heat, cover, and simmer gently for 5 minutes, until the corn is heated through and the pepper is tender.
- Season to taste with Sriracha (or red pepper flakes), salt, and pepper. Stir in the cilantro and remove from the heat.
- Ladle into bowls and top with the reserved scallion greens. Serve hot with lime wedges for squeezing over, or let cool and chill for at least 2 hours to serve cold.
Karen BW says
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 says
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 says
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 says
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 says
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 says
What is rice milk? What is a good substitution?
Nava says
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 says
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 says
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 says
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 says
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!
phyllis says
In the summer you could make a broth with the corn cobs and use it either with or instead of the rice milk. Best to use the unsweetened rice milk, don't you think? Then again Thai uses the sweet and one of the five tastes in every dish.
Nava says
Phyllis, you're right; the intent is to use unsweetened rice milk, as the coconut milk is naturally sweet enough. I made the clarification.
Emily says
I can't wait to try this tonight! Thanks for sharing 🙂
Jenniffer says
This recipe looks delicious but my husband does not like curry one bit. Has anyone tried using any other spices ilo curry for this recipe? Thank you!
Nava says
Jenniffer, you can push it to a more Southwestert/TexMex flavor with cumin, fresh chilies, and / or a little chili powder. Add some black beans to make it more of a main dish soup!
Sunitha says
I made this last night and it was voted "best soup you've ever made" by my family!
I used coconut oil to sauté everything and the aroma brought my husband inside asking me what I was cooking and that it smelled delicious! We love spicy food so I used a generous amount of Sriracha sauce. I didn't change anything about the recipe and it was wonderful! Thanks for posting it. I will be making this again and again!
Nava says
Sunitha, I'm sorry for the very late response. Since you're already an approved commenter, this particular one went under my radar. I'm so glad you enjoyed this soup. And yes, coconut oil does sound like a very good addition to this. I should add that to the recipe ...
ana xochitl says
nava, I'm from Mexico. Can I use cayenne instead of sriracha sauce or dried hot red pepper flakes? Or should I look for them for better taste..
Nava says
Hi Ana! Of course, you can use whatever kind of spicy seasoning you'd like ... and this soup can be spicy or left mild, to your taste.
Felicia Charles says
This is the first recipe, of yours that I ever made. And it was very good. First time using red curry paste. Whole family enjoyed this meal.