Thanksgiving has come and gone, and most people have moved on, but I'm still dragging my feet about my Thanksgiving post. Please indulge me while I do a little blurb about our feast so I can move on, too. We had the whole family at our home this year which was a unique treat for us since we've not lived in the same city with all our kids in a long time. The guests brought contributions to the meal so the work was spread around a little. I got so caught up in the celebrating that I forgot to photograph some parts of the feast, like the delicious potato kugel brought by our oldest son and daughter-in-law. This is an old family recipe that came to the U.S. with my Russian great-grandmother, and appears at nearly every family holiday event. It just wouldn't be a holiday without it. I forgot to photograph the Thai coconut corn soup based on a recipe in "Vegan Express" by Nava Atlas. I love this soup, and have served it to a LOT of people. (My adapted recipe appears at the end of this post.) And I didn't photograph the mushroom gravy.
herbed cranberry-orange relish I blogged about recently. This time I remembered to decorate it.
Because I've made several alterations to the coconut corn soup recipe, and because the original appears in several places on the Web, I'm going to share my version, here. This is the perfect soup to make when you want something that doesn't take much time or effort but tastes great.
Thai coconut corn soup (adapted from a recipe by Nava Atlas)
- 1 tablespoon light olive oil
- 3 cloves garlic, minced
- 4 to 5 scallions, white and green parts, thinly sliced
- 1 medium red bell pepper, cut into short, narrow strips
- One 15-ounce can light coconut milk
- 2 cups low-sodium vegetable broth
- 1½ cups rice milk
- One 16-ounce bag frozen corn
- 2 teaspoons good quality curry powder
- 1/2 teaspoon Thai red curry paste, more or less to taste
- 1/2 to 1 teaspoon salt, or to taste
- juice from 1/2 small lime or lemon
- ½ cup minced fresh cilantro or Italian parsley
- Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat until softened and golden, about 2 to 3 minutes.
- Add the coconut milk, rice milk, broth, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of hot soup before adding to the pot.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and citrus juice, and remove from the heat.
- Serve, with cilantro or parsley and fresh ground black pepper.
You can substitute two cups of rice milk for the vegetable broth if desired. I've done it both ways and I like the broth version best, but both are good.