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Green Curry Corn Soup

This soup is absolutely heaven in a bowl. It has an entire jar of green curry paste in it, making it so flavorful that it’s hard to stop eating. As a bonus, it freezes really well so you can enjoy it in the future without even having to cook. This kind of soup is delicious any time of year in my opinion, because you can use in-season produce and enjoy it cooled down in the summer but it will also warm you up in the winter if you eat it steaming hot.

Corn fields abound where I live in Idaho, and in late July corn stands open up selling ears of corn by the dozen. Fresh corn is so good in this soup! However, if all you have is frozen corn, it’s still a really scrumptious soup.

Once you’ve chopped all the vegetables, you’re so close to being done! It’s really easy after that.

I used the Thai Kitchen brand of green curry paste for this because I know that is what is most accessible to the general public. You can find it in almost any grocery store in the Asian foods section, it’s vegan, and really good.  However, I also love the Mekhala brand of curry paste (they are more expensive, but have such pure ingredients and amazingly fresh flavor). Using an entire jar of curry paste in one recipe is a bit expensive, but still so much cheaper than going out for Thai food and just as yummy!

Love Thai Flavors? Try these, too.

Thai-Inspired Peanut Veggie Pizza

Thai-Inspired Enchiladas

Easy Peasy Yellow Curry

Green Curry Corn Soup
Prep Time
30 mins
 

So flavorful, creamy, and absolutely delicious.

Course: dinner, Soup
Keyword: corn soup, green curry, vegan, whole food plant based
Servings: 4 large bowls
Author: Faithful Plateful
Ingredients
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell peper, chopped
  • 2 cups chopped orange sweet potato
  • 1 cup sliced carrots
  • 1/2 cup dry quinoa
  • 1 4-oz jar green curry paste (Thai Kitchen brand)
  • 4 cups vegetable broth (or water and add more salt)
  • 1 can coconut milk (light or full fat---your choice)
  • 1 TBSP lime juice
  • 4 cups sliced kale
  • 2 cups fresh or frozen corn
  • 1 cup frozen peas
Instructions
  1. In a large pot, saute onion, garlic, ginger, bell pepper, sweet potato, and carrots for about 10 minutes until fragrant. Add splashes of water to deglaze the bottom of the pot as needed.

  2. Add quinoa, entire jar of curry paste, and the vegetable broth. Add 1/2 tsp each of salt and pepper. If using fresh corn cut off the cob, add that now, too.

  3. Once carrots and quinoa are cooked, stir in coconut milk, lime juice, and kale. Let the kale wilt and cook for a minute or two. Add frozen corn (if using) and peas and let them thaw. I like to do this so it cools down the soup and is ready to eat sooner.

  4. Enjoy! Add cilantro on top if you'd like.

 

 

 

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