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Vegan Thai Inspired Corn and Sweet Potato Soup

This vegan riff on the Thai classic has all the sweet, creamy and tangy flavors of the original. If corn isn't in season, feel free to sub in some frozen kernels instead!
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dinner, Lunch, Main Course, Soup
Cuisine Paleo, Thai, Vegan, Vegetarian, Whole30
Servings 4
Calories 473 kcal

Ingredients
  

  • 2 tablespoon Coconut Oil
  • 5 ears Fresh Corn on the Cob kernels removed, cobs reserved
  • 1 Jalapeño minced, saving heads for broth
  • 2 large Mesilla Peppers diced, or sub another 4 jalapeños or other hot peppers if you are unable to find them, saving heads for broth
  • 3 small Sweet Potatoes peeled and diced small
  • 2 small Yellow Onions diced small, saving peels for broth
  • 5-10 cloves Garlic minced
  • 2 tablespoon Fresh Ginger minced
  • 5-7 C Water simmered with corn cobs, onion peels and pepper ends to make corn broth
  • 1 C Coconut Cream
  • 1 can Coconut Milk
  • 2 tablespoon Sambal Oelek aka Chili Garlic Paste
  • 1-2 teaspoon Fish Sauce sub Liquid Aminos or Coconut Aminos for Vegan
  • 1 tablespoon Lime Juice
  • 2 drops Lemongrass Essential Oil
  • Cilantro Leaves for garnish
  • Green Onion for garnish
  • Sriracha for garnish

Instructions
 

  • Make broth by bringing corn cobs, pepper ends, and onion peels to simmer with water. Allow to simmer until ready to use.
  • Sautee corn kernels with coconut oil, adding kosher salt to taste.
    When corn begins to soften, add onions, jalapeños, and peppers. Stir occasionally until peppers are softened and corn is beginning to turn golden. Add sweet potatoes, stirring to coat.
    Add garlic and ginger, stirring until fragrant.
  • Add coconut cream and coconut milk. Strain corn broth, and use enough to give soup appropriate consistency for your taste. Simmer until sweet potatoes are fork tender.
    Season with Sambal Oelek, lime juice, fish sauce and lemongrass essential oil, adjusting flavors as necessary. Season with kosher salt to taste.
  • Divide into bowls and top with garnishes of choice. Enjoy!

Notes

For a completely vegan option, be sure to substitute Liquid Aminos or Coconut Aminos for the Fish Sauce. Soup can be made ahead of time, and will keep for 7 days.

Nutrition

Calories: 473kcalCarbohydrates: 53gProtein: 8gFat: 29gSaturated Fat: 25gSodium: 638mgPotassium: 996mgFiber: 7gSugar: 16gVitamin A: 14295IUVitamin C: 52mgCalcium: 73mgIron: 5mg
Keyword Cheap, Comforting, Easy, Fast, Gluten Free, Summer, Vegan, Vegetarian
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