Nearly Instant Thai Coconut Corn Soup
Vegan Express by Nava Atlas has been a life saver since I work full-time and go to school full-time and don't normally have a lot of time to cook. Her recipes are easy and really are quick to make. Tonight I made the Nearly Instant Thai Coconut Corn Soup (if you look at the Amazon.com link, this recipe is included in the excerpts!). I'm not a big soup girl, but this one never fails me. I just love it. Tonight I paired it with her suggestion of Thai Tossed Salad w/Coconut-Peanut Sauce. Yum! :)
INGREDIENTS:
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
DIRECTIONS:
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.
P.s. When cutting up one of the red bell peppers, I found this:
It was like a whole other pepper was growing inside each of the normally hollow sections. Anyone seen this before?
INGREDIENTS:
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
DIRECTIONS:
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.
P.s. When cutting up one of the red bell peppers, I found this:
It was like a whole other pepper was growing inside each of the normally hollow sections. Anyone seen this before?