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
Your question and comments are welcome