Nearly-Instant Thai Coconut Corn Soup

Soup is something I could eat every day — and often do. It’s a fantastic way to get a variety of nourishing ingredients in one dish, and no matter how homey or jazzy the flavors, it’s my favorite kind of comfort food. 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 15 to 20 minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but having made it many times since, 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.