When you’re craving soup in a hurry, here’s a sunshine-hued Thai coconut corn soup that takes minutes to make and minutes to cook. And, it’s naturally vegan.
When I first came up with this soup, I was looking to make something quick to serve with a main-dish salad. And speedy it is, taking only about 20 minutes from start to finish, yet tastes like it’s been simmering all day.
This doesn’t make a huge pot full of soup, but the 6 servings it yields for the little effort are quite satisfying.
Turn it into a cold soup: Use corn kernels from 5 or 6 ears in place of frozen corn. Let the soup cool completely, then chill before serving.
If you’d like to stick with a Thai theme, serve this soup as a first course with any of the following:
- 1 tablespoon neutral vegetable oil
- 3 cloves garlic, minced
- 4 to 5 scallions, white and green parts, thinly sliced
- 1 medium red bell pepper, diced
- Two 15-ounce cans light coconut milk
- 1 1/2 cups water, or as needed
- 2 teaspoons grated fresh or squeeze-bottle ginger
- Juice of 1/2 lime
- 16-ounce bag frozen corn
- 2 teaspoons good-quality curry powder
- 1 teaspoon sriracha or other hot seasoning, more or less 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 turning soft and golden, about 2 to 3 minutes.
- Add the coconut milk, water, ginger, lime juice, corn, curry powder, and sriracha.
- Bring to a slow boil, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and pepper and remove from the heat. Stir in the green part of the scallion and half of the cilantro.
- Serve at once. Pass around the remain cilantro for topping the soup.
If you like this easy Thai coconut corn soup, you might also enjoy …
See lots more vegan soups and stews.