Thai Coconut Corn Soup - cooking recipe

Ingredients

1 tablespoon light olive oil
3 garlic cloves, minced
4 -5 scallions, white and green parts seperated, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
2 (15 ounce) cans light coconut milk
1 1/2 cups rice milk
1 (16 ounce) bag frozen corn
2 teaspoons good quality curry powder
1/4 teaspoon Thai red curry paste (to taste)
1/2 - 1 teaspoon salt
1/2 cup minced cilantro

Preparation

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Saute over medium-low heat until softened and golden, about 2 to 3 minutes.
If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
Top each serving with a bit of cilantro, enjoy!