Ingredients
- 3 garlic cloves, crushed
- 4-5 scallions, thinly sliced
- 1 medium red bell pepper, cut into short, narrow stips
- 4 cups low-fat rice milk
- ¼ teaspoon coconut extract
- 1 16 oz. bag frozen corn
- 2 teaspoons good-quality curry powder
- ¼ teaspoon Thai red curry paste, or to taste
- 1 teaspoon salt , or to taste
- ½ cup fresh cilantro, minced
- 1-2 fresh limes, add lime juice to taste
soup, main, MWL
Nearly Instant Thai Coconut Corn Soup. To import, drag image to your MacGourmet recipe box.
Directions
1. In a medium pot, saute the garlic, the white parts of the scallions, and the bell pepper in a few tablespoons of water, or a quick shot of non-stick spray. Saute over medium low heat until softened and golden, 2 to 3 minutes.
2. Add the rice milk, coconut extract, 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.
3. Bring to a rapid simmer, then lower the heat. Cover and gently simmer for 5 minutes. Season with salt and remove from the heat.
4. Serve over white or brown rice and garnish with cilantro.
This recipe was taken from VEGAN EXPRESS by Nava Atlas. A great cookbook, I highly recommend!
Morgan Modification to Nearly Instant Thai Coconut Corn Soup - mmm...this is sooo good!!
First off, only add 2 cups of rice milk (I used soy) - this makes it thicker, more chowder-like, then add 1 large or 2 small diced pre-cooked potatoes (I put mine in the micro, removed the skins, then diced), and garnish with chopped jalapenos (and cilantro as noted in original recipe)
Serve over Kashi 7-grain Pilaf, or your favorite grains.
