Directions:
- 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.
- If using the curry paste, add it to the sauteed veggies and heat it for a minute or two to release the flavors. Add the coconut milk, rice milk, corn, curry powder, and the green parts of the scallions.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.
- Top each serving with a bit of cilantro, enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.71 Kcal (610 kJ) | ||
| Calories from fat | 65.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 11% | |
|---|---|---|---|
| Cholesterol | 8.74mg | 3% | |
| Sodium | 397.69mg | 17% | |
| Potassium | 189.26mg | 4% | |
| Total Carbs | 18.15g | 6% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9mg | 50% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 120.54 Kcal (505 kJ) | ||
| Calories from fat | 54.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 11% | |
|---|---|---|---|
| Cholesterol | 7.23mg | 3% | |
| Sodium | 329mg | 17% | |
| Potassium | 156.57mg | 4% | |
| Total Carbs | 15.01g | 6% | |
| Sugars | 1.43g | 7% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 2.42g | 6% | |
| Vitamin C | 19.6mg | 40% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 7.5mg | 50% | |
| Calcium | 71.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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