This recipe for corn and coconut soup couldn’t be easier, yet it makes a wonderful vegan soup that is creamy, lightly sweet, and full of vibrant flavor. The combination of tender corn and smooth coconut milk creates a silky, satisfying soup that’s both comforting and refreshing. It’s also vegan, easy to make, and bursting with wholesome goodness. We hope you will like it!
We use canned corn in this recipe because of availability and easiness, as we cannot always find fresh corn in the supermarket and canned corn needs little cooking. If you prefer to use fresh corn, that’s perfect! Simply cut off the kernels from the cob and you are ready to go. You will need to simmer the soup longer, but everything else in the recipe remains the same.
If you wish to make the corn and coconut soup a bit lighter, feel free to use light coconut milk! By the way, this is something that applies to pretty much every single recipe that calls for coconut milk, such as the coconut and roasted carrot soup and the red lentils and coconut soup. If you cannot find light coconut milk, use half or three quarters of a can of whole coconut milk and add a bit of water.
Straining the soup is optional, but it makes a remarkable difference in the texture and heartiness of the corn and coconut soup, and the choice is up ot you. Straining will make your soup thinner and chunk free, which can be quite pleasant, but some people prefer the little chunks to have a bit more variety of textures. Plus, straining the soup removes some of the healthy fibers and nutrients in the pericarp (the thin hard layer on the corn kernels).
Ingredients
- 4 cups corn kernels (canned)
- 1 can coconut milk
- 1/2 yellow onion
- 2 garlic cloves
- 3 cups water
- lime juice
- 1 tbsp olive oil
- fresh parsley (optional, for garnishing)
- Salt
Instructions
- Finely chop the onion and garlic, and drain the corn kernels if needed.
- In a large pot, add olive oil and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
- Add the corn kernels, water and some salt and bring to boil. Lower to medium heat and let simmer for 10 minutes.
- Stir in the coconut milk and turn off the heat. Blend the soup thoroughly until it is smooth. If you wish, you can strain the soup. Stir in some lime juice to your liking (we used half a lime).
- Done! Garnish with fresh parsley.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the corn and coconut soup, you may also like the following recipes:
- Roasted cauliflower soup
- Coconut and roasted carrot soup
- Italian lentil soup
- Moroccan lentil soup
- Hungarian mushroom soup
- Potato leek soup
- Creamy fennel and potato soup
Corn and coconut soup
Ingredients
- 4 cup corn kernels canned
- 1 can coconut milk
- ½ yellow onion
- 2 garlic cloves
- 3 cup water
- lime juice
- 1 tbsp olive oil
- salt
- fresh parsley optional, for garnishing
Instructions
- Finely chop the onion and garlic, and drain the corn kernels if needed.
- In a large pot, add olive oil and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
- Add the corn kernels, water and some salt and bring to boil. Lower to medium heat and let simmer for 10 minutes.
- Stir in the coconut milk and turn off the heat. Blend the soup thoroughly until it is smooth. If you wish, you can strain the soup. Stir in some lime juice to your liking (we used half a lime).
- Done! Garnish with fresh parsley.