Thai Coconut Corn Soup

• 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

1. 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.
2. 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.
3. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
4. Top each serving with a bit of cilantro, enjoy!

light olive oil, garlic, scallions, red bell pepper, light coconut milk, rice milk, corn, curry powder, red curry, salt, cilantro

Taken from www.food.com/recipe/thai-coconut-corn-soup-427815 (may not work)