Top | Vegan

Thai Coconut Corn Soup

(recipe, Carrie Stewart)

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  1. 1 Tbsp. light olive oil
  2. 3 cloves garlic, minced
  3. 4 to 5 scallions, white and green parts, thinly sliced
  4. 1 medium red bell pepper, cut into short, narrow strips
  5. Two 15-ounce cans light coconut milk
  6. 1½ cups rice milk
  7. One 16-ounce bag frozen corn
  8. 2 tsp. good quality curry powder
  9. ¼ tsp. Thai red curry paste, more or less to taste
  10. 1 tsp. salt, or to taste
  11. ½ cup minced fresh cilantro


  1. 1. Heat the oil in a small soup pot. Add the garlic, the white parts
  2. of the scallions, and the bell pepper. Sauté over medium-low heat
  3. until softened and golden, about 2 to 3 minutes.
  4. 2. Add the coconut milk, rice milk, corn, curry powder, the green
  5. parts of the scallions. If using the curry paste, dissolve it in a
  6. small amount of water before adding to the soup.
  7. 3. Bring to a rapid simmer, then lower the heat. Cover and simmer
  8. gently for 5 minutes. Season with salt and remove from the heat.
  9. 4. Serve, passing around the cilantro for topping.