We’ve been trying to add more healthy meals to our weekly schedule, this one was GREAT and vegan.
Lee’s a sucker for any form of Thai food so his review of this might be slightly bias but He did give it two thumbs up!
1Tbsp Olive Oil
3 Cloves Garlic
1 can of drained corn or about a cup of frozen corn
4-5 Green Onions
1 med Red Pepper
2 15 oz cans of Coconut Milk
1 1/2 cups Rice Milk
2 tsp good Curry Powder
1/4 tsp Red Curry Paste (not really necessary but it you have some it’s good to add)
1 tsp Salt
1/2 cup Minced Cilantro (I don’t like cilantro so I cut it out of mine)
This is great for a starter soup but if it’s for dinner:
I add a few nugget potatoes and a couple of florets of cauliflower.
Add oil and garlic to a soup pot, fry up a bit until the garlic is fragrant, add the white part of the green onions and the red pepper. Cook in pot for a couple minutes.
Add all the milks, corn, curry powder, curry paste, and salt.
Cook until the potatoes are done, or if your not using potatoes cook until it’s all heated through.
At the last minute throw in the cilantro and green parts of green onions and serve.