Vegan Soups
Vegan Thai Coconut Corn Chowder
This vibrant chowder blends the natural sweetness of summer corn with the aromatic depth of a traditional Thai broth. A portion of the corn is blended into the base to create a naturally thick, creamy texture without the need for flour or heavy starches.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 420 kcal
Method
This aromatic Thai coconut corn chowder brings together vibrant lemongrass and kaffir lime in a velvety broth. By incorporating seared tofu, a staple of the vegan kitchen, you create a hearty texture that makes this fragrant vegan meal both satisfying and deeply flavorful.
Step 1. Press the firm tofu for at least 20 minutes; this removes excess water, allowing the tofu to develop a dense, meaty texture and a golden crust when seared. Cut the pressed tofu into 1/2-inch cubes.Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the tofu cubes and sear until golden on all sides. Remove the tofu and set aside.
Add the remaining oil to the pot. Sauté the shallots until translucent, then add the red curry paste, stirring for 1 minute to toast the spices and release their fragrance.
Add the vegetable broth, bruised lemongrass, galangal, and kaffir lime leaves. Bruising the lemongrass is essential as it ruptures the cells to release the citrus-scented essential oils into the liquid. Bring to a simmer.
Add 3 cups of the corn kernels to the pot and simmer for 10 minutes. Remove the lemongrass stalks, galangal slices, and lime leaves.
Transfer 2 cups of the soup (including kernels) to a blender and process until completely smooth, then return it to the pot. This creates a thick, chowder-like consistency using the corn's natural starches.
Stir in the coconut milk, the remaining 1 cup of corn kernels, and the seared tofu. Simmer for another 5 minutes until heated through.
Remove from heat and stir in the lime juice to brighten the flavors before serving.
Notes
If you have fresh corn on the cob, simmer the bare cobs in the broth for 10 minutes before adding other ingredients to extract extra corn milk and flavor.
Do not boil the soup rapidly after adding the coconut milk, or it may break and lose its creamy emulsion.
For extra heat, garnish with thinly sliced bird's eye chilies.
Ensure your red curry paste does not contain shrimp paste to keep the dish entirely plant-based.
