Thai Coconut Soup

This is a yumidy soup perfect with and Asian inspired salad side. It is quick to make too which is helpful about 15-20 minutes start to finish including chopping.

Nearly Instant Thai Coconut Soup
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
8 oz sliced mushrooms (optional)
Two 15-ounce cans light coconut milk
1 1/2 cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
1/4 teaspoon Thai red curry paste, more or less to taste
1 teaspoon salt, or to taste
1/2 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.

**Notes- The original recipe did not have mushrooms I added sliced baby portabellos but white mushrooms or shitake would work too. Mushrooms add texture that can be important when eating botanically based food. I like a chunky soup so I added a bit more corn. I think curry paste could be used if you do not have powder. Thai red curry powder is spicy so add to your and your family's taste.

Adapted From: Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.