Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Nearly-Instant Thai Coconut Corn Soup

Nearly-Instant Thai Coconut-Corn Soup from Vegan Express

This Thai Coconut Corn Soup is a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because this recipe is ready to serve in 20 minutes, it’s perfect 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.

Nearly-Instant Thai Coconut Corn Soup

Serves: 6


  • 1 tbsp neutral-flavored vegetable oil or coconut oil
  • 3–4 cloves garlic, minced
  • 4–5 scallions, white and green parts, thinly sliced
  • 1 medium red bell pepper, cut into short, narrow strips
  • 2 (15 oz) cans light coconut milk
  • 1 1/2 cups plain unsweetened rice milk
  • 1 (16 oz) bag frozen corn (see variation)
  • 2 tsp good quality curry powder
  • Sriracha sauce, dried hot red pepper flakes, or other hot seasoning, to taste
  • salt and freshly ground pepper, to taste
  • 1/4 to 1/2 cup fresh cilantro, minced, to taste


  1. 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.
  2. Add the coconut milk, rice milk, corn, curry powder, the green parts of the scallions.
  3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with hot sauce, salt, and pepper, and cilnatro, and remove from the heat.Thai coconut corn soup from Vegan Express

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.

Nutritional Information:
Per serving: 225 calories; 31g of carbs; 12g of fat; 3g of protein; 435mg of sodium; 6g of sugar

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    Karen BW
    March 13, 2012 at 2:43 pm

    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.

  • Reply
    March 14, 2012 at 1:52 pm

    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.

  • Reply
    March 17, 2012 at 4:20 pm

    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!

  • Reply
    March 24, 2012 at 6:14 pm

    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!

  • Reply
    March 25, 2012 at 10:32 pm

    Thanks for all the kind comments, everyone! This really is one of those soups that’s almost mindlessly easy, yet yields such satisfying results.

  • Reply
    April 23, 2012 at 2:22 pm

    What is rice milk? What is a good substitution?

  • Reply
    April 23, 2012 at 3:29 pm

    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.

  • Reply
    Barbara Pollak
    February 2, 2013 at 10:51 pm

    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.

  • Reply
    February 4, 2013 at 8:36 pm

    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 …

  • Reply
    Barbara Pollak
    February 7, 2013 at 4:07 pm

    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.

  • Reply
    February 7, 2013 at 4:10 pm

    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!

  • Reply
    August 2, 2013 at 6:35 pm

    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.

    • Reply
      August 4, 2013 at 1:13 pm

      Phyllis, you’re right; the intent is to use unsweetened rice milk, as the coconut milk is naturally sweet enough. I made the clarification.

  • Reply
    December 6, 2013 at 3:01 pm

    I can’t wait to try this tonight! Thanks for sharing 🙂

  • Reply
    December 10, 2013 at 3:08 pm

    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!

  • Reply
    December 10, 2013 at 8:50 pm

    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!

  • Reply
    April 7, 2014 at 12:26 pm

    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!

  • Reply
    May 25, 2014 at 4:39 pm

    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 …

  • Reply
    ana xochitl
    June 21, 2014 at 9:22 pm

    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..

    • Reply
      June 21, 2014 at 9:27 pm

      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.

  • Reply
    Felicia Charles
    January 30, 2016 at 7:57 pm

    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.

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