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

　　

Ingredients

6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Serve, passing around the cilantro for topping.

　　

variation

Step 5

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.

　　

menu suggestions

Step 6

For a soup-and-salad meal, this pairs perfectly with Thai Tossed Salad (page 184).

　　

Step 7

This soup is a good first course for Thai Steamed Green Garden with Coconut-Peanut Sauce (page 54). Serve with a platter of raw vegetables.

　　

Step 8

I also recommend this soup to begin a meal of Gingery Rice with Sweet Potatoes and Peas (page 88). Start the rice dish first, as it takes longer to cook. Serve with a simple salad of mixed baby greens, tomatoes, and cucumbers.

　　

nutrition information

Step 9

Calories: 225

　　

Step 10

Total Fat: 12g

　　

Step 11

Protein: 3g

　　

Step 12

Carbohydrates: 31g

　　

Step 13

Fiber: 3g

　　

Step 14

Sodium: 435mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).