Spicy Thai Curry Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients1 tablespoon sesame oil1 small onion, chopped2 cloves garlic, chopped4 ears of corn, cut off the cob3 celery stalks, diced1 red bell pepper, dicedhandful mushrooms, sliced3-4 teaspoons curry powder1 teaspoon red pepper flakes1 can lite coconut milk (15 oz)2 cups unsweetened non-dairy milk1 cup waterjuice of 1 limehimalayan salt & cracked pepper to tastelarge handful spinach (I used a spinach & arugula blend)
Heat oil in large pot over medium high heat and saute onions until translucent. Add garlic, corn, celery, bell pepper and mushrooms, cook a few minutes more. Add coconut milk, unsweetened non-dairy milk, water, curry powder, red pepper flakes, juice of lime, salt & pepper to taste and cook on medium heat for 10 min or until heated through. Add spinach and cook until softened to your liking. Test for flavors adding more spices if desired. Serve with lime wedges. You may even want to serve with some crispy bread to soak up the juices...
Serving Size: 4
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 238.4
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 132.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.4 g
- Protein: 5.7 g
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