20-Minute Quick Thai Coconut Corn Soup
A quick, creamy Thai-inspired coconut corn soup that’s vegan, fiber-rich, and full of flavor. Ready in just 20 minutes, it’s perfect for a nutritious weeknight dinner or an easy lunch option.
Equipment
- 1 small soup pot
- 1 knife
- 1 cutting board
- 1 Wooden spoon or spatula
- Measuring spoons and cups
Ingredients
- 1 tbsp neutral vegetable oil
- 3 cloves garlic minced
- 4 –5 scallions thinly sliced (white and green parts separated)
- 1 medium red bell pepper diced
- 2 15-oz cans light coconut milk
- 1 ½ cups water or as needed
- 2 tsp fresh ginger grated or from a squeeze bottle
- Juice of ½ lime
- 16- oz bag frozen corn
- 2 tsp good-quality curry powder
- 1 tsp sriracha or other hot seasoning adjust to taste
- Salt and freshly ground black pepper to taste
- ½ cup fresh cilantro minced
Instructions
- Prepare the Aromatics: Begin by gathering your aromatics: garlic, scallions, and red bell pepper. Mince the garlic finely to release its pungent, savory flavor. Slice the scallions, keeping the white and green parts separate—the white parts will add a subtle sweetness during cooking, while the green parts will be reserved for garnish. Dice the red bell pepper into small, even pieces so they cook evenly and blend smoothly into the soup.
- Sauté the Vegetables: Place a small soup pot over medium-low heat and pour in the neutral vegetable oil. Once the oil shimmers, add the minced garlic, the white parts of the scallions, and the diced bell pepper. Stir constantly with a wooden spoon or spatula, cooking for 2–3 minutes until the vegetables soften and begin to turn a light golden color. This step releases the essential oils from the garlic and peppers, forming the flavorful base for your soup.
- Add Coconut Milk and Liquid: Pour in the two cans of light coconut milk, followed by 1 ½ cups of water. Stir gently to combine, creating a creamy, smooth mixture. The coconut milk provides a rich, velvety texture while keeping the soup light and plant-based. Adjust the water quantity if you prefer a thinner or thicker consistency.
- Incorporate Flavorings: Add the grated ginger (or squeeze-bottle ginger) for a fresh, zesty kick. Squeeze in the juice of half a lime to balance the richness of the coconut milk with a subtle tang. Next, stir in the curry powder, which infuses the soup with warm, earthy flavors, and the sriracha to add a gentle spicy heat. Taste as you go, adjusting the sriracha to your preferred spice level.
- Add Corn and Simmer: Add the frozen corn to the pot and stir to evenly distribute it through the soup. Turn the heat to medium-high until the mixture reaches a slow boil, then immediately lower the heat to a gentle simmer. Cover the pot with a lid and let the soup cook for 5 minutes. This allows the corn to heat through fully while letting the flavors meld together.
- Season Thoughtfully: Remove the lid and season the soup with salt and freshly ground black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Taste carefully at this stage—season gradually to avoid over-salting, as the coconut milk can mask some flavors.
- Finish with Fresh Herbs: Stir in the green parts of the scallions and half of the minced fresh cilantro. These fresh ingredients add a bright, herbaceous note and a pop of color, elevating the soup both in taste and presentation.
- Serve and Garnish: Ladle the soup into bowls and sprinkle with the remaining cilantro for an extra burst of freshness. Serve immediately while warm. This soup pairs beautifully with a slice of crusty bread or a side of steamed jasmine rice, making it a satisfying and versatile meal for any occasion.
Notes
- This Thai Coconut Corn Soup comes together quickly, so prep all your ingredients before turning on the stove.
- Mince the garlic finely and dice the bell pepper evenly to ensure uniform cooking.
- Frozen corn works best for convenience, but fresh corn can be used in season for added sweetness.
- Adjust the sriracha and curry powder to suit your spice preference.
- For a smoother texture, you can lightly blend part of the soup before serving.