Spicy Thai Curry Corn Soup with coconut milk is a combination of simple, delicious flavors that come together for a delicious vegan meal ready in about 30 minutes!
Prep: Have all the veggies chopped, diced, and ready to go.
Saute: Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Add the garlic and ginger, saute 1 minute more. Add the corn, celery, bell pepper, and mushrooms, cook 3 – 4 minutes.
Simmer: Pour in the coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, salt & pepper to taste, and cook on medium heat for 10 minutes or until heated through.
Add spinach + lime: Add lime juice and spinach, and cook until wilted to your liking. Test for flavors adding more spices if desired.
Serve with lime wedges and cilantro if you like.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, freeze for up to 2 – 3 months. Let thaw before reheating.
Corn: If not using fresh corn, add 2 cans of corn (drained) or 3 cups of frozen corn.
Add protein: Looking to add protein, throw in some cubed tofu when you add the liquids.
Adjust spiciness: 1 teaspoon of red pepper flakes makes this pretty spicy. Use less if you’re not a fan of heat.
If you don’t have plant milk on hand, use 3 cups water, or for full flavor, vegetable broth is best.
Cooking variation: In the recipe post, I sauteed the onion, garlic, and ginger, then added the remaining ingredients, except for the spinach and lime, and simmered for 15 – 20 minutes. Continue as directed with spinach and lime. Both ways work well.