Tonight's soup was tasty, quick to make, and yet came from a vegan cookbook. Could vegan cooking be moving along to be more tasty? It's looking like it. We really liked this soup. We speculated that it might taste yummy with some red potatoes cubed up and added, but it's still delicious as-is. This is a definite make-again.
Thai Coconut Corn Soup
Vegan Express by Nava Atlas
via CLBB - LMcKay
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 (I use a heaping tsp)
1 teaspoon salt, or to taste
½ 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