Thai Curried Coconut Milk and Corn Soup (Vegan)

Friday, January 14, 2011

This quick and simple soup gives you all the yummy Thai flavors you love - without the fish sauce. : )

Serves 6 in just about 20 minutes!


  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 5 scallions,  sliced thin
  • 1 medium red bell pepper, diced
  • One 14 oz. can light coconut milk
  • One 14 oz. can vegetable broth
  • One 16 oz. bag of frozen corn
  • 2 tsp. good-quality curry powder (I use Penzey's Maharajah blend)
  • 1/4 tsp. Thai red curry paste or seasoning (I used a little of Penzey's Singapore blend instead)
  • 1 tsp. salt
  • 2 tsp. lime juice (optional)
  • 1/2 cup minced cilantro


  1. In a small pot, heat the oil and add the garlic, the white parts of the scallions, and peppers. Cook on medium-low heat until softened and golden.
  2. Add the coconut milk, broth, corn, curry powder, and the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.
  3. Bring to a simmer, and lower the heat. Cover and let simmer for 5 about minutes. Salt to taste and remove from heat. 
  4. Garnish with cilantro and serve.

**Adapted from "Nearly Instant Thai Coconut Corn Soup" in "Vegan Express", by Nava Atlas. Buy it here!


cloudillusion said...

That looks great! Can I ask how much curry paste? 1/4 what? Thanks!

kirk franklin said...

Hello all,

Really, this soup looks so great! The Thai food and the Thai shrimp with coconut curry, is easy to make and the dish taste good. Thanks a lot.....

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