This vegan coconut corn soup recipe is what happens when I spend time learning about Guam’s corn soup, have Latin flavors on my mind, and am in the mood for soy curls. Coconut milk, cilantro, lime juice, ground cumin, rubbed sage, and a good amount of garlic make it oh so tasty.
This recipe cooks up fast. After only 15 minutes of simmering on the stove and stirring in a few additional ingredients, it’s ready to serve.
But the best part of this soup is the soy curls! If you’ve ever wondered what to do with soy curls, this recipe is a great start. They add such a nice texture and soak up the flavor of the broth nicely.
If this is your first soy curls recipe or even your 5,000th, thanks for giving this recipe a shot! And if you enjoy it, there are other UVK soy curls recipes that are just as awesome, like Vegan Al Pastor, Buffalo Soy Curls Wraps, Grilled Barbecue Soy Curl Quesadillas and more!
Coconut Corn Soup with Soy Curls
2 tsp olive oil
3 scallions, chopped (+ some additional chopped scallions to top the soup – optional)
3-4 garlic cloves, chopped
½ cup carrots, chopped
½ cup celery, chopped
2 cups fresh (OR frozen) sweet corn
1 tsp ground cumin
½ tsp rubbed sage
½ tsp garlic powder
2 bay leaves
2 13.66 ounce cans of lite coconut milk, unsweetened
2 cups broth (fake chicken works best)
2 cups dehydrated soy curls
½ cup cilantro, chopped
2 Tbsp lime juice
1 Tbsp nutritional yeast
Salt, to taste
1. In a large, heavy pot or dutch oven, add the olive oil, scallions, garlic, carrots, celery and a dash of salt. Sauté over medium heat for 5 minutes.
2. Add the sweet corn, ground cumin, sage, garlic powder and bay leaves. Stir it around, and continue sautéing for another 2 minutes over medium heat.
3. Add the lite coconut milk, broth, and dehydrated soy curls. Cover and bring to a boil. Then, lower the heat and simmer for 15 minutes.
4. Remove from heat. Stir in the cilantro, lime juice, and nutritional yeast. Taste and adjust seasonings, if needed (more salt? more lime? more nutritional yeast?). Serve.