Nearly Instant Thai Coconut Corn Soup

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Nearly Instant Thai Coconut Corn Soup

 

1 tablespoon light olive oil

3 cloves garlic, minced

4 scallions, (4 to 5) white and green parts, thinly sliced

1 medium red bell pepper, cut into short, narrow strips

2 (15-ounce) cans light coconut milk

1 1/2 cups rice milk or soy milk

1 (16-ounce) bag frozen corn

2 teaspoons curry powder, good quality

1/4 teaspoon Thai red curry paste, more or less to taste

1 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. Sauté over medium-low heat

until softened and golden, about 2 to 3 minutes.

 

2. Add the coconut milk, rice milk, corn, curry powder, 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.

 

Yield: 6 servings.

 

Author: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and

Healthy Meals, by Nava Atlas.