Nearly-Instant Thai Coconut Corn Soup
Barbara Shaurette
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.
ingredients
- 1 tablespoon light olive oil
- 3 cloves garlic, minced
- 4 to 5 scallions, white and green parts, thinly sliced
- 1 medium red bell pepper, cut into short, narrow strips
- Two 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, more or less to taste
- 1 teaspoon salt, or to taste
- 1/2 cup minced fresh cilantro
directions
- 1
1. Heat the oil in a small soup pot. Add the garlic, the white parts
- 2
of the scallions, and the bell pepper. Sauté over medium-low heat
- 3
until softened and golden, about 2 to 3 minutes.
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2. Add the coconut milk, rice milk, corn, curry powder, the green
- 5
parts of the scallions. If using the curry paste, dissolve it in a
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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
- 8
gently for 5 minutes. Season with salt and remove from the heat.
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4. Serve, passing around the cilantro for topping.
Source: Barbara Shaurette
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