Spicy Coconut Corn Soup (vegan)

This soup is like summer in liquid form — sweet corn, creamy coconut, and a cheeky kick of chili to wake up your taste buds. It’s light but comforting, silky yet rustic, and comes together in just 30 minutes.

Why make it?

• A vibrant way to use up fresh summer corn (or frozen kernels all year round).

• Coconut milk keeps it rich without being heavy.

• Easily adaptable: swap the chili for something milder or double it for a real firecracker.

• Perfect for meal prep — reheats beautifully.

Ingredients

• 5 ears of yellow (or 750 g frozen kernels)

• 2 tbsp (30 ml) olive oil

• 2 shallots, thinly sliced into rings 50g

• 3 garlic cloves, minced

• 1 x 2.5 cm piece of fresh ginger, peeled and minced

• 1 Serrano chili (or your favorite hot little number), minced

• 2 small red potatoes (170–225 g total), diced into 1.5 cm cubes

• 600 ml vegetable broth (2 1/2C)

• 1 x 400 ml can full-fat coconut milk

• Juice of ½ lime (about 1 tbsp or 15 ml)

• Kosher salt, to taste

Method

If using frozen corn, defrost and drain, set aside. If using fresh corn, remove the corn and set aside, save any 'milk' that oozes out too! (Optional: drop the fresh naked cobs into your veggie stock and simmer for 15 minutes for an extra flavor boost. Then fish them out and toss ‘em.)

Warm the olive oil in a big pot over medium heat. Add the shallots, garlic, ginger, and chili, and let them soften into a fragrant base — about 3 to 5 minutes should do.

Tumble in the corn kernels and their juices. Stir and let them cook for another 3 minutes until things start looking brighter and smell like a summer harvest.

Next in: the diced potatoes. Give them a swirl to coat in all that golden goodness, then pour in the veggie broth and creamy coconut milk. Bring it all to a gentle boil, then lower the heat and cover. Let it simmer until the potatoes are tender — about 8 to 10 minutes.

Now for the magic trick: grab your immersion blender and blitz the soup gently. You're aiming for creamy but still rustic — think big flecks of chili, corn bits, and soft potato nubs. (You can blend half in a blender if that’s easier.)

Finish with a splash of lime juice and a pinch of salt to taste. Ladle into bowls and sprinkle over any toppings you fancy, or cilantro and fresh lime wedges.

Please watch the video below. Enjoy your adventure time in the kitchen.

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