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, 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 cloves garlic, 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 ½ 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.
Calories: 225 Total fat: 12 g Protein: 3 g
Carbohydrates: 31 g Fiber: 3 g Sodium: 435 mg