Nearly Instant Thai Coconut Corn Soup

6 servings, 15 minutes prep/cook time

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-oz cans light cocount milk

1 1/2 cups rice milk (can substitute cow's milk)

One 16 oz bag of frozen corn

2 teaspoons curry powder

1/4 teaspoon salt, or to taste

1/2 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. Saute 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 it to the soup.

3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 3 minutes. Season with salt and remove from the heat.

4. Serve, passing around the cilantro for topping.

NOTE: Vegan and delicious!