Thai Corn Soup

I wanted to make my favorite Thai soup because I have been craving it. If you want, you can decrease the coconut milk to one can – which will decrease the fat – and just add more vegetable stock. If you want more vegetables in this soup, add some sliced mushrooms and/or carrots. To add more protein and fiber, a can of beans wouldn't hurt or some jasmine rice or quinoa – definitely toasted. Get creative, add what you like, the base is so tasty anything would work. I served this soup warm, but it would also be delicious chilled.

INGREDIENTS

• 2-3 ears fresh corn, kernels scraped from cob, 2 cups
• 4 cups fresh baby spinach
• 1 cup yellow onion, thinly sliced
• 1 cup red bell pepper, thinly sliced
• 2 cloves garlic, finely chopped
• 2 (15 oz) cans light coconut milk
• 1 cup no salt added vegetable stock
• 1-3 tsp red curry powder, adjust to taste
• 1 tbsp date syrup or maple syrup, optional
• Black pepper, to taste
• Fresh basil, chopped

PREPARATION

1. Heat a medium-sized saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent, stirring often adding a tablespoon of water if onions start to stick, about 5 minutes.
2. Add garlic and sauté for an additional 1 minute.
3. Add corn and sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.
4. Add bell pepper and sauté for an additional 2 minutes.
5. Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.
6. Add spinach and cook until just wilted, about 3 minutes. Season with pepper and adjust to taste.
7. Serve with fresh chopped basil and lime wedges.

http://www.onegreenplanet.org/vegan-recipe/thai-corn-soup/