Thai Curried Coconut Milk and Corn Soup (Vegan)

This quick and simple soup gives you all the yummy Thai flavors you love - without the fish sauce. : )

Serves 6 in just about 20 minutes!

Ingredients

• 1 Tbs olive oil
• 3 garlic cloves, minced
• 5 scallions,  sliced thin
• 1 medium red bell pepper, diced
• One 14 oz. can light coconut milk
• One 14 oz. can vegetable broth
• One 16 oz. bag of frozen corn
• 2 tsp. good-quality curry powder (I use Penzey's Maharajah blend)
• 1/4 tsp. Thai red curry paste or seasoning (I used a little of Penzey's Singapore blend instead)
• 1 tsp. salt
• 2 tsp. lime juice (optional)
• 1/2 cup minced cilantro

Directions

1. In a small pot, heat the oil and add the garlic, the white parts of the scallions, and peppers. Cook on medium-low heat until softened and golden.
2. Add the coconut milk, broth, 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. Bring to a simmer, and lower the heat. Cover and let simmer for 5 about minutes. Salt to taste and remove from heat. 
4. Garnish with cilantro and serve.

**Adapted from "Nearly Instant Thai Coconut Corn Soup" in "Vegan Express", by Nava Atlas. Buy it here!