Nearly Instant Thai Coconut Corn Soup

Name: Nearly Instant Thai Coconut Corn Soup
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; 1 1/2 cups rice milk; One 16-ounce bag frozen corn; 2 teaspoons good-quality curry powder; 1/4 teaspoon Thai red curry paste, or to taste; 1 teaspoon salt, or to taste; 1/2 cup minced fresh cilantro

January 24, 2012

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

Recipe notes

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