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!
Heat oil in large pot over medium high heat and saute onions until translucent, about 5 minutes. Add garlic, corn, celery, bell pepper and mushrooms, cook 3 – 4 minutes more. Add coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, juice of lime, salt & pepper to taste and cook on medium heat for 10 minutes or until heated through. Add spinach and cook until softened to your liking. Test for flavors adding more spices if desired.
Serve with lime wedges and cilantro if you like.
Serves 4 – 6
Looking to add protein, throw in some cubed tofu when you add the liquids.
Ginger would be great in this. Try adding about 1 inch knob grated ginger with the other spices. It will add another layer of flavor!
For the greens, I have used spinach, baby kale and/or arugula in the past. All worked well.1 teaspoon of red pepper flakes makes this pretty spicy, use less if you’re not a fan of heat.
I used shiitake mushrooms here but you can use your favorite or what you have on hand.