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Thai-Curry Corn Soup
This soup was created and blogged by the talented Virtually Vegan Mama, and this was actually the 2nd time I made it. It’s a wonderful soup full of sweet crispy veggies with a mild curry flavor, surrounded by rich coconut milk. It’s a really light soup too- perfect for the warmer days of spring and summer. I’ve enjoyed it hot, and I’ve also enjoyed it at room temperature. I’ve made four or five modifications, which are below. If you want a richer, more coconut-y flavor, be sure to check out the original recipe. One of the biggest changes I made was to swap out a can of coconut milk with regular So Delicious coconut milk to make it a little lighter in the tummy. I also upped the curry content 🙂
And, just because she’s super cute… a gratuitous kitty cat picture! Miss Olivia, hanging out on the stairs. That’s one of her favorite spots- she can see what’s going on, but she can also run away really fast if she thinks one of us might be inclined to try and pick her up 😉
Thai Corn Soup (6 servings)
Adapted from a Virtually Vegan Mama Recipe
Ingredients:
- 1 cup sweet onion, chopped
- 1 t garlic powder
- 2 cups frozen sweet corn
- 1 red bell pepper, thinly sliced
- 15 oz can light coconut milk
- 2 cups So Delicious coconut milk (or dairy-free milk of choice)
- 1 cup vegetable stock
- 4-5 t red curry powder (adjust to taste)
- 1 T lime juice
- 4 cups baby spinach, washed
- 1 T sea salt, more or less to taste
Directions:
- Water saute the onions over medium-high heat until translucent, 8-ish minutes. Add water as necessary.
- Add garlic powder, corn and bell pepper, and saute for another 2-3 minutes.
- Stir in both kinds of coconut milk, veggie stock, curry powder and lime juice. Cover and wait until it starts to simmer. Stir, then let it simmer for about 5 minutes until heated through.
- Stir in the spinach and allow to cook for another 2-3 minutes. Add salt, taste and adjust.
Enjoy!
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This looks so delicious. I was just wondering what is the difference between light coconut milk and so delicious coconut milk? Also my cat used to sit on the stairs and poke her head through the banister! soo cute!
Good question! Canned light (or regular) coconut milk is the kind you use for baking, while So Delicious is the refrigerated dairy milk-substitute that you would pour on your cereal, or cook or bake with. They’re not interchangeable.
Ah right ok! Ooh well I’m going to give this a go I absolutely love coconut curries/ soups etc and this looks like a brilliant one! thanks x
Yum, this sounds so delicious and just what I’m in the mood for on this rainy Wednesday!
It’s funny how many people are having soup weather right now!
Yum. I love coconut, especially in savory applications. Say hi to Olivia-Squish for me 🙂
Will do!
Has so many ingredients that I love!
I should’ve sent you some 😉
You must be reading my mind, because this sounds exactly like what I want for lunch! It’s been rainy all week, so this weather definitely calls for a cozy, slightly spicy soup.
Sounds like perfect soup weather!
I’m going to have to make this again now!! glad you like =) I’ve made it with lighter coconut milk for less fat too, was feeling naughty when i made it that day and used full fat! lol
Well, in your defense you called for LIGHT coconut milk, I just switched out 1 of the cans for regular So Delicious coconut milk. Thanks for the fabulous recipe!!!!
Reblogged this on naturalfemina.
Thanks so much!
I love both of these flavors- coconut and curry! Loving the change you made to make it a bit lighter- this soup is definitely on the must make list 🙂
It really is a great soup for the summertime…
I’m a sucker for lovely creamy chowder-y soups. Looks lovely.
And Miss Olivia should be a cat model, she’s a natural 🙂
Isn’t she? 😉
This looks so good! True comfort food! Thanks so much for sharing it. BTW, I found you through the slow cooker recipe site … I’m just thrilled to find your site … so many great looking recipes. I’m your newest subscriber … looking forward to trying your dishes!
Welcome, I’m very glad to have you! 🙂
This looks so good!!!!
Thanks!
Just a question… Did you really mean 4-5 TABLEspoons of red curry? I stopped at 1 1/2 Tablespoons because it was getting pretty spicy already. I made this for a 100% vegan dinner for extended family this weekend and everyone raved about the soup!
OMGosh, that was meant to be teaspoons! Thanks for catching that, I’ve already updated the recipe. I’m glad to hear the soup was a success!!
This was so good! I just made it. My husband loved; I loved it. Win!
i made this today. wonderful-thank you! only thing i may add in the future is a little heat- jalapeno or cayenne. thanks again!
Very good idea!