Recipes   Nava Atlas S Nearly Instant Vegan Thai Coconut Corn Soup Recipe

Nava Atlas’s Nearly Instant Vegan Thai Coconut Corn Soup

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Recipe for Nava Atlas’s Nearly Instant Vegan Thai Coconut Corn Soup. Taking only about fifteen minutes start to finish, it tastes like a long simmering soup.

Ingredients

  • 1 tablespoon light olive oil
  • 3 garlic cloves, minced
  • 4 to 5 scallions, thinly minced
  • 1 medium red bell pepper, cut into short, narrow strips
  • 2 cans (14 to 15 ounces each) light coconut milk
  • 1 1/2 cups rice milk
  • 1 bag (16 ounces) frozen corn
  • 2 teaspoons good quality curry powder
  • 1/4 teaspoon Thai red curry paste, or to taste
  • 1/2 cup minced fresh cilantro

Directions

  1. 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, 2 to 3 minutes.
  2. 2. Add the coconut milk, rice milk, 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. 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. 4. Serve, passing around the cilantro for topping.
  5. Variation: If you have time, this makes a wonderful cold summer soup. Do step 1, but don’t heat after adding the coconut milk and rice milk in Step 4. Use 4 to 5 ears lightly cooked fresh corn instead of frozen corn, rinse under cold water and scrape off the kernels. If you’d like, use minced fresh chiles instead of the curry paste. Refrigerate the soup until chilled.
  6. Per Serving: 225 calories; 12g total fat; 3g protein; 31g carbohydrates; 3g fiber; 435mg sodium.

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