Nearly Instant Thai Coconut Corn Soup
Updated February 23, 2016 
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.
6 servings
CostInexpensive
Total Timeunder 30 minutes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationegg-free, healthy, peanut free, soy free, vegan, vegetarian
Mealdinner, lunch
Taste and Texturecreamy, herby, hot & spicy
Type of Dishhot soup
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
Instructions
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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.
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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.
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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.
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4 Serve, passing around the cilantro for topping.
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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.
2008 Nava Atlas
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swhitmansalkin 918 1164
Sep 02, 2009
@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 3809342
Aug 27, 2009
I have no idea what 1 1/2 cups rice milk is. Can you help?
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