Print

SPICY THAI CURRY CORN SOUP

top down view of plated thai coconut curry corn soup with items surrounding.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

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!

Ingredients

Scale
  • 1 tablespoon sesame or coconut oil (or 1/4 cup water for water saute)
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1-inch knob of ginger, peeled and grated or minced
  • 4 ears of corn, cut off the cob
  • 3 celery stalks (leaves ok too), diced
  • 1 red bell pepper, diced
  • 5 – 8 oz. mushrooms (shiitakes or cremeni), sliced
  • 3 – 4 teaspoons yellow curry powder
  • 1 teaspoon red pepper flakes, or to taste
  • 1 can (15 oz) coconut milk, full or low fat
  • 2 cups unsweetened almond milk (or plant milk of choice)
  • 1 cup water or vegetable broth, plus more as needed
  • juice of 1 lime
  • large handful spinach, chopped if needed
  • salt + pepper, to taste

Instructions

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.

Notes

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.

Dietary Adjustments

  • Nightshade free: Omit the bell pepper and red pepper flakes. In place of curry powder, use 2 teaspoons turmeric and 1 teaspoon cumin.
  • Low fat: Use low-fat canned coconut milk along with water or vegetable broth for the remaining liquids. When sauteing, use water in place of oil.
  • Fat-free: You can make this recipe virtually fat-free by using water saute and skipping the coconut milk, using vegetable broth in its place. 
  • Nut-free: Use vegetable broth in place of non-dairy milk. If using non-dairy milk, try oat, soy, or rice milk.

Find it online: https://simple-veganista.com/spicy-thai-curry-corn-soup/