Thai Curry Corn Soup

It might seem weird to have hot soup on a very hot and humid day, but two thoughts on that: 1. I grew up in Maryland and we eat crab soup all summer long. 2. When I was in Thailand, they served hot soup and it was like 100 F with somehow 300% humidity. This is a great soup for a hot day.


Carnivore note: the hubs added some smoked turkey slices to the soup and highly recommends.


Source: Simple Veganista | Serves: 4-6 | Time: 30 min


Ingredients

1 tbsp sesame oil

1 small onion, chopped

2 cloves garlic, chopped

4 ears of #corn, cut off the cob

3 celery stalks, diced

1 red #BellPepper, diced

8 oz #mushrooms, sliced

4 tsp curry powder

1 tsp red pepper flakes

1 can (15 oz) light coconut milk

2 cups unsweetened almond milk

1 cup water

2 tbsp lime juice

S&P, to taste

Large handful #spinach, chopped if needed

Fresh cilantro, to serve


Instructions

Heat oil in large pot over medium high heat and saute onions until translucent, about 5 minutes. Add garlic, corn, celery, bell pepper and mushrooms, cook 3 – 4 minutes more. Add coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, lime juice, salt & pepper to taste and cook on medium heat for 10 minutes or until heated through. Add spinach and cook until softened. Ladle into bowls, sprinkle some fresh cilantro on top, and enjoy!

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