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Thai
Nearly Instant Thai Coconut Corn Soup

Photo by: Joey DeLeo
Comments: 2
 

Recipe

When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether.

Yield: 6 servings

Ingredients

  • 1 tablespoon light olive oil
  • 3 garlic cloves, minced
  • 4 to 5 scallions, thinly sliced
  • 1 medium red bell pepper, cut into short, narrow strips
  • Two 14- to 15-ounce cans light coconut milk
  • 1½ cups rice milk
  • One 16-ounce bag frozen corn
  • 2 teaspoons good-quality curry powder
  • ¼ teaspoon Thai red curry paste, or to taste
  • 1 teaspoon salt, or to taste
  • ½ cup minced fresh cilantro

Directions

1 Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, 2 to 3 minutes.

2 Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

3 Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.

4 Serve, passing around the cilantro for topping.

Variation: If you have more time, this makes a wonderful cold summer soup. Do step 1, but don’t heat after adding the coconut milk and rice milk in step 2. Use 4 to 5 ears lightly cooked fresh corn instead of frozen corn; rinse under cool water and scrape off the kernels. If you’d like, use minced fresh chiles instead of the curry paste. Refrigerate the soup until chilled.

Notes


© 2008 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

Calories: 225
Total fat: 12 g
Protein: 3 g
Carbohydrates: 31 g
Fiber: 3 g
Sodium: 435 mg

 

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  • swhitmansalkin

    09.01.09 Flag comment

    @djscha Rice milk is, simply put, "milk" made from rice (just as soy milk is "milk" made from soy). This recipe is from a vegan cookbook, and rice milk (like soy milk) is a vegan milk alternative. If you eat dairy, I bet this soup would taste great with regular milk, though rice milk does have a particular flavor.

  • djscha

    08.27.09 Flag comment

    I have no idea what 1 1/2 cups rice milk is. Can you help?

 

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