Nearly-Instant Thai Coconut Corn Soup
A creamy, golden Thai-style soup of sweet corn, red bell pepper, and scallions simmered in coconut milk with curry powder. It's ready in about 20 minutes and is just as good served chilled on a hot day.
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Servings: servings
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.
Notes
Fresh corn: When you're in less of a hurry, use the kernels from 4 to 5 medium ears of lightly cooked fresh corn in place of the frozen corn.
Serving it cold: Chill the soup for at least 2 hours. Taste it again before serving, since cold dulls both salt and spice.
Storage: Refrigerate in an airtight container for up to 4 days. The soup can be frozen for up to 2 months; the coconut milk may look a little grainy after thawing, so whisk it well as it reheats.
Nutrition (Estimate per Serving)
Calories: 231kcalCarbohydrates: 24gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 299mgPotassium: 183mgFiber: 2gSugar: 7gVitamin A: 786IUVitamin C: 29mgCalcium: 22mgIron: 1mg
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