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Thai Coconut Corn Soup

This utterly fabulous soup is courtesy of Nava Atlas,
who shared the recipe on Vegan.com.
The recipe was one of their Top Ten recipes for 2008!

It is also in Nava's "Vegan Express" Cookbook.

The beauty of this soup is that it's ready in 15 minutes!!

Thai Coconut Corn Soup by Nava Atlas

Thai Coconut Corn Soup
Nava Atlas

1 tablespoon light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
¼ teaspoon Thai red curry paste, more or less  to taste
1 teaspoon salt, or to taste
½ cup minced fresh cilantro

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.

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.

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 with cilantro and serve.

Brenda's notes:  I did not use the olive oil .... instead I
steam-sauted the veggies in a little bit of broth.


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