← Back to Search Results
Nearly Instant Thai Coconut Corn Soup Recipe-2107

Photo by: Joey DeLeo
Comments: 2


When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether.

Yield: 6 servings


  • 1 tablespoon light olive oil
  • 3 garlic cloves, minced
  • 4 to 5 scallions, thinly sliced
  • 1 medium red bell pepper, cut into short, narrow strips
  • Two 14- to 15-ounce cans light coconut milk
  • 1½ cups rice milk
  • One 16-ounce bag frozen corn
  • 2 teaspoons good-quality curry powder
  • ¼ teaspoon Thai red curry paste, or to taste
  • 1 teaspoon salt, or to taste
  • ½ cup minced fresh cilantro


1 Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, 2 to 3 minutes.

2 Add the coconut milk, rice milk, 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 rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.

4 Serve, passing around the cilantro for topping.

Variation: If you have more time, this makes a wonderful cold summer soup. Do step 1, but don’t heat after adding the coconut milk and rice milk in step 2. Use 4 to 5 ears lightly cooked fresh corn instead of frozen corn; rinse under cool water and scrape off the kernels. If you’d like, use minced fresh chiles instead of the curry paste. Refrigerate the soup until chilled.


© 2008 Nava Atlas

Nutritional Information

Nutritional information is provided by the author.

Calories: 225
Total fat: 12 g
Protein: 3 g
Carbohydrates: 31 g
Fiber: 3 g
Sodium: 435 mg


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • swhitmansalkin

    09.01.09 Flag comment

    @djscha Rice milk is, simply put, "milk" made from rice (just as soy milk is "milk" made from soy). This recipe is from a vegan cookbook, and rice milk (like soy milk) is a vegan milk alternative. If you eat dairy, I bet this soup would taste great with regular milk, though rice milk does have a particular flavor.

  • djscha

    08.27.09 Flag comment

    I have no idea what 1 1/2 cups rice milk is. Can you help?


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
spice Spice
by Ana Sortun
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?