Creamy Summer Corn and Coconut Soup

Creamy Summer Corn and Coconut Soup | The Full Helping

A few days ago, I shared the last meal that I threw together before my final exam descended and kept me out of the kitchen for a week. It rightfully earned the title of a “hurry up vegan” meal: though filling and heart (a soup, a salad, and a bean burger) it was also stunningly fast, and that was mostly thanks to the following soup.

This soup is almost too good to be true. It really is. It’s ready in just under fifteen minutes, but it tastes as though it’s been simmering and collecting flavor for hours. Everyone you make it for will tell you it’s one of your best recipes, and none of them will suspect that it’s as simple as throwing together some pantry and freezer staples.

The inspiration for this recipe came from my friend Nava Atlas, who’s book Vegan Express is among my top five vegan cookbook resources of all time. It is an essential book for any vegan home cook: no one masters the art of food that’s fast AND healthy quite the way Nava does. (For more of her recipes and work, check out her awesome website.) When I first read the recipe for Nava’s thai corn chowder, I marveled at the idea that any recipe could be so easy, and also taste good. It did, and I’ve been using it as a template for this, my own version, ever since.

Creamy Summer Corn and Coconut Soup | The Full Helping

Creamy Summer Corn and Coconut Soup
Recipe Type: soup
Cuisine: vegan, gluten free, soy free, nut free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 4 servings
  • 1 tablespoon olive or coconut oil
  • 1 small white or yellow onion, chopped
  • 1 small bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 cup light coconut milk
  • 2 cups unsweetened almond milk
  • 3 cups fresh or frozen and thawed corn
  • 1-2 tablespoons (adjust to taste) red Thai curry paste
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 1/2 cup chopped cilantro leaves (optional, for serving)
  1. Heat the oil in a medium large pot over medium heat. Add the onion and pepper. Sauté, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear. Add the garlic and sauté for another 2 minutes, stirring constantly.
  2. Add the coconut milk, almond milk, all but one cup of the corn, and curry. Bring to a boil, then lower to a simmer. Simmer for 10 minutes, until the corn is cooked through. Add salt and pepper to taste.
  3. [i]Optional[/i]: Using an immersion blender, purree the soup till creamy, then add last cup of corn and heat through to serve. If you don’t have time, simply add all the corn when you add the almond and coconut milk, and cook through.
  4. Garnish each bowl of soup with cilantro, if using, and serve.
Leftover soup will keep for up to four days in the fridge.

This, along with some sort of plant-based protein and a big leafy salad, makes for a speedy and scrumptious summertime supper. And lots of bad alliteration. If you’re not sure what to pair with it, try my black bean and corn burgers!


Easy Vegan Black Bean and Corn Burgers | The Full Helping

Hope you try this miraculous soup soon, and check out the cookbook that inspired it.

Meanwhile, stay tuned for a giveaway tomorrow! And hope you’re having a sunny Monday.


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Categories: Soups
Dietary Preferences: Gluten Free

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  1. I made this today. The kids loved it (even the baby, she likes anything with curry) and I did too. So glad you posted the recipe!

  2. I love that this recipe is GF too! It’s so nice to have resources where I know I can eat almost everything you post with very little substitutions (if any)!

  3. Gena, I’d love to hear what other cookbooks make it to your list of top 5 vegan cookbooks!

  4. Thank you for getting this up so speedily, Gena! I hate to be annoying so just ignore me if I am, but I was wondering how much is in a bag of frozen corn in America? It ain’t corn season here in Australia, and the frozen corn I buy comes in a 1kg (2.2pounds) bag, which I’d guess is more than you’ve used here!

  5. I make a similar recipe with just coconut milk but definitely going to try the almond milk. You’ve re-inspired me to make a soup like this again! 🙂

  6. That soup was one of the first I made from Vegan Express–thanks for the reminder! Yours looks great. I adore Nava–so much talent in a single individual! 😀

    Hope you aced that exam, too!

  7. I love that soup from her cookbook. I got that cookbook many many many years ago and it was the first thing I made. I haven’t tried anything in it I didn’t like. I didn’t even know she had a blog!

  8. I’m getting my tonsils removed soon, so I should probably find a few go-to soup recipes that are both healthy and satisfying! I love how short this ingredient list is. Thanks, love! Your recipes always sound delicious, and your pictures always LOOK delicious!

  9. Just saw your recipes in Crazy Sexy Diet. Kinda felt like I knew a celeb. But not really. Because I just stalk your blog. (Not that you’re not a celeb hehe). But it made me happy. 🙂

  10. Gena the soup looks and sounds delish. I love that it’s cooked with almond milk AND coconut milk. I bet it soooo creamy. And with the red pepper, a bit of heat.

    And I love it when soups like this retain some texture and aren’t pureed down super smooth.

    But what I love most is this
    “It’s ready in just under fifteen minutes, but it tastes as though it’s been simmering and collecting flavor for hours. ”

    Amen for easy, fast, impress them and make them think you slaved over it but you really didnt…kind of meals and recipes 🙂

  11. Ooh this sounds awesome. I recently made a beet soup with coconut milk and was surprised at how well it went together – corn sounds like another perfect pairing.