This Thai corn chowder is made with a creamy coconut red curry base, sweet summer corn, peppers and potatoes! A delicious soup that's vegan, gluten-free, and hearty enough to make a meal of!
- 1 tablespoon vegetable oil
- ½ cup diced shallot (about 1 medium or 2 small shallots)
- 1 medium red bell pepper, diced
- 2 tablespoons vegan red curry paste, plus more to taste (up to 5 tablespoons)
- 3 cups vegetable broth
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 4 cups fresh corn kernels (about 4-5 ears of corn, Note 1)
- 1 medium russet potato, scrubbed and diced (½ inch)
- 2 tablespoons lime juice
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped, plus more for serving if desired
- 2 tablespoons Fresh basil, chopped, plus more for serving if desire
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the shallot and bell pepper. Sweat the vegetables for about 5 minutes, until the pepper starts to become tender and the shallot is soft and transclucent.
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Stir in the curry paste (Note 2). Sauté the curry paste with the shallot and pepper for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, coconut milk, corn and potato. Raise the heat and bring the liquid to a boil.
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Lower the heat and let the soup simmer for about 20 minutes, until the potato is tender.
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Remove the pot from heat. Stir in the lime juice and season the soup with salt to taste. Stir in the cilantro and basil.
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Ladle into bowls and optionally top with additional basil and cilantro. Serve.
- Frozen corn can be substituted when fresh isn't in season. Thaw it first and wait until the potato is tender before adding it to the soup. Only let it simmer for a minute or two.
- If you're not sure how much to use, start with 2 tablespoons, then give the soup a taste-test after adding the broth and coconut milk. Add more if needed.