This Spicy Coconut Corn soup is simple and quick to make. Naturally sweet corn and coconut milk with the spiciness of red pepper flakes and balanced out by potatoes.
It was only a few years ago that I started enjoying coconut milk in savory dishes! Before, I found the dishes too sweet or overpowering on the coconut. I discovered it was a matter of balance when it comes to using coconut milk in savory dishes!
The natural sweetness of the corn and coconut milk is cut down by the spicy red pepper flakes. The potatoes add an extra layer of balance for the sweet and spicy! When this soup comes together, I don’t find this soup to be sweet but rather filling with layers of flavors that warm and brighten my taste buds!
Spicy Coconut Corn Soup
- 2 medium potatoes peeled & diced
- 1 t olive oil
- 1 small onion small diced
- 2 garlic cloves minced
- 1 1/2 cups frozen corn
- 2 cups vegetable broth
- 1 bay leaf
- 1 cup unsweetened canned coconut milk
- 1/2 t red pepper flakes or to taste
- salt & pepper
- chopped fresh parsley
- Boil the diced potatoes in a pot of water until fork tender. Drain the potatoes & set aside.
- Heat the olive oil in a large pot over medium heat. Saute the onions until softened. Add the minced garlic and saute for 30 seconds.
- Add the corn, vegetable broth, cooked potatoes, bay leaf, coconut milk, and red pepper flakes to the pot. Bring to a simmer and cook for 10 minutes.
- Remove the bay leaf. Using an immersion blender, partially blend the soup leaving some of the soup chunky. Alternatively, you can remove 1 to 1 1/2 cups of the soup and blend in a blender, and then add it back to the soup.
- Add the desired amount of salt and pepper.
- Serve topped with freshly chopped parsley.