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1
Heat the oil in a small soup pot.
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2
Add the garlic, the white parts of the scallions, and the bell pepper.
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3
Saute over medium-low heat until softened and golden, 2 to 3 minutes.
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4
Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
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5
If using the curry paste, dissolve it in a small amount of water before adding to the soup.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently for 5 minutes.
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8
Season with salt and remove from the heat.
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9
Serve, passing around the cilantro for topping.
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10
If you have more time, this makes a wonderful cold summer soup.
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11
Do step 1, but dont heat after adding the coconut milk and rice milk in step 2.
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12
Use 4 to 5 ears lightly cooked fresh corn instead of frozen corn; rinse under cool water and scrape off the kernels.
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13
If youd like, use minced fresh chiles instead of the curry paste.
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14
Refrigerate the soup until chilled.
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15
For a soup-and-salad meal, this pairs perfectly with Thai Tossed Salad (page 184).
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16
This soup is a good first course for Thai Steamed Green Garden with Coconut-Peanut Sauce (page 54).
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17
Serve with a platter of raw vegetables.
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18
I also recommend this soup to begin a meal of Gingery Rice with Sweet Potatoes and Peas (page 88).
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19
Start the rice dish first, as it takes longer to cook.
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20
Serve with a simple salad of mixed baby greens, tomatoes, and cucumbers.
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21
Calories: 225
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22
Total Fat: 12g
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23
Protein: 3g
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24
Carbohydrates: 31g
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25
Fiber: 3g
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26
Sodium: 435mg
