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.
- 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
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.
Nutritional information is provided by the author.
Total fat: 12 g
Protein: 3 g
Carbohydrates: 31 g
Fiber: 3 g
Sodium: 435 mg