Print the recipe card! thai coconut corn soup
After a string of more complicated recipes it’s time to throw in a fast and easy one. I’ve shortened it’s author-given title here from it’s original “Nearly-Instant Thai Coconut Corn Soup”, giving you an idea of how easy it is.
About five years ago Vegan.com pulled together a recipe top ten. They asked the authors of ten popular vegan cookbooks to name their own personal favorite recipe from their book. This recipe (which I’ve adapted, though not very much) was author Nava Atlas’ favorite from her book Vegan Express. Made as she wrote it, it’s an ideal “first course” soup. I added some rice to bulk it up, to serve as a “meal” soup but you can choose leave it without the rice, whichever way you like. In place of the rice milk (used as a substitute anyway for cow’s milk) I used a can of evaporated milk however if you’re sensitive to milk (or happen to be vegan) this would be an easy reverse switch to make; rice milk, sold in shelf stable containers has a shelf life of about a year.
This soup makes me happy. It went over well with everyone (including the five year old) and now I’ll get to have a taste of “Thai”, which I can further spice up if I want to, to enjoy in our food storage plan.
1 TBS light olive oil
3/4 tsp garlic powder
1/2 cup freeze dried onion flakes (rehydrated with 1/4 cup water)
1 (7 oz) jar roasted red peppers, drained
2 (13 oz.) cans light Coconut Milk
1 (12 oz.) can evaporated milk
1 (15 oz.) can whole kernel corn, drained
2 tsp. curry powder
1/4 tsp. Thai red curry paste, more or less to taste (*more = spicier)
2 tsp salt, or to taste
2-3 cubes Knorr cilantro cubes, optional
1/2 cup rice (optional)
Rehydrate the onion with water and drain and slice the red peppers into narrow strips. Heat the oil in a pot. Sautee the onion, garlic powder and red peppers until fragrant, 1-2 minutes. Add coconut milk, evaporated milk, corn and curry powder. Dissolve the curry paste in a little water and add to the soup. If serving without rice, heat to a rapid simmer, cover and simmer for 5 minutes before serving. If adding rice, bring soup to a medium boil (covered, allowing the lid to get hot) and transfer to the wonder oven for 15 minutes.
Slice the red peppers into strips.
Sautee the onions, garlic powder and red peppers.
Add the coconut milk, evaporated milk, corn and curry powder.
Add the dissolved Thai red curry paste.
Heat and simmer for 5 minutes. Add salt (to taste) and cilantro cubes, which are added by rubbing between fingers and sprinkling into soup.
If desired, add 1 cup rice. Heat the pot (with lid on) until boiling and transfer to the wonder oven for 15 minutes.