Corn and Coconut Chowder
1 tablespoon light olive oil
3 Tablespoon minced garlic,
1 cup, 4 to 5 scallions, thinly sliced
1 cup red bell pepper, cut into short, narrow strips
Two 14- to 15-ounce cans light coconut milk
1 ½ cups rice beverage
16-ounce corn kernals (can be frozen or blanched.
2 teaspoons curry powder
¼ teaspoon Thai red curry paste
1 teaspoon salt
½ cup minced fresh cilantro
Heat the oil in a medium (4 quart) pot. Add the garlic, the white parts of the scallions, and the bell pepper and sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions. Dissolve the curry paste, it in a small amount of water before adding to the soup.
Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.