I wanted to make my favorite Thai soup because I have been craving it. If you want, you can decrease the coconut milk to one can – which will decrease the fat – and just add more vegetable stock. If you want more vegetables in this soup, add some sliced mushrooms and/or carrots. To add more protein and fiber, a can of beans wouldn't hurt or some jasmine rice or quinoa – definitely toasted. Get creative, add what you like, the base is so tasty anything would work. I served this soup warm, but it would also be delicious chilled.

Thai Corn Soup [Vegan]





  • 2-3 ears fresh corn, kernels scraped from cob, 2 cups
  • 4 cups fresh baby spinach
  • 1 cup yellow onion, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 (15 oz) cans light coconut milk
  • 1 cup no salt added vegetable stock
  • 1-3 tsp red curry powder, adjust to taste
  • 1 tbsp date syrup or maple syrup, optional
  • Black pepper, to taste
  • Fresh basil, chopped


  1. Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.
  2. Add garlic and sauté for an additional 1 minute.
  3. Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.
  4. Add bell pepper and sauté for an additional 2 minutes.
  5. Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.
  6. Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.
  7. Serve with fresh chopped basil and lime wedges.

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