Thai Coconut Corn Soup
This recipe is super quick to throw together but tastes like you spent hours!! Love all these flavors together! If you like spicy use more curry paste - if you don't then skip it. From: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon light olive oil
- 3
- 4 -5
- 1
- 2(15 ounce) cans light coconut milk
- 1 1⁄2cups rice milk
- 1(16 ounce) bag frozen corn
- 2teaspoons good quality curry powder
- 1⁄4
- 1⁄2 - 1teaspoon salt
- 1⁄2cup minced cilantro
Advertisement
DIRECTIONS
- 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.
- If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
- Top each serving with a bit of cilantro, enjoy!
Advertisement