I made this the other night and it was delightful! I tripled the amount of Thai Red Curry and added a package of extra firm tofu (diced) to make this more filling. Don't be afraid of the saturated fat in the coconut milk (light or regular)- the fats in coconut oils are predominantly made up of medium chain fatty acids so that makes them ok (I'm not a scientist. so that's all I've got). Plus it's loaded with lauric acid which is found in breast milk and therefore more than likely a super healthy nutrient to consume.
INGREDIENTS
1 T. olive oil
3 cloves garlic, minced
5 scallions, white and green parts, thinly sliced and divided
1 medium red bell pepper, diced
2 cans (15 oz) light coconut milk
12 oz rice milk
16 oz frozen corn
2 t. curry powder
1/4 t. Thai red curry paste (more or less to taste)
1 t. salt, plus more to taste
1/2 C finely chopped cilantro
DIRECTIONS
1) Heat the oil in a medium sized pot. Add the garlic, the white parts of the scallions and the peppers. Saute over medium low heat until softened, about 2-3 minutes.
2) Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallion. If using the red curry paste, dissolve it in a little bit of water before adding to the soup.
3) Bring to a rapid boil, then lower heat, cover and lightly simmer gently for 5 minutes**. Season with salt and remove from heat.
4) Serve, passing cilantro for topping.
**Note: Day two is better than day one on this soup, so simmering for an extended period would only add to the depth of flavor.
No comments:
Post a Comment