Springtime Feasts...But Don't Get Curried Away!

Thai Corn Curry Soup

Tis the season for feasts. Whether you're finishing up Lent, celebrating Passover Seders, or going to Easter gatherings (see previous post!) there's a whole lot of Springtime, festive food going on. 


We had a fantastic Easter Feaster here in NYC, followed by a few days of traveling and restaurant dining with friends-- much food, love and laughter. I have to be honest though: I'm feasted out. I'm bloated, lethargic (no doubt the sodium from way too much Easter ham), and feel I should jog 5 miles, then put on a rubber jumpsuit and do hot yoga. Then live on Cayenne-pepper-flavored water until, I dunno... next Easter.

This week's post fell into my lap by way of an email from a childhood friend. It came just at the nick of time, when I was craving something light yet tasty, that didn't keep me in the kitchen for a long time. This soup has minimal ingredients (you may already have them in your pantry). It's vegetarian, vegan and gluten-free too! Partner this delicious soup with some pre-washed salad mix and a whole grain baguette from the grocery store and you have a simple, healthy meal with a unique flavor that will blow (or curry) you away!

Thai Corn Curry Soup

Cast of Characters: Corn, vegetable broth, coconut milk, onion, garlic, lime, olive oil, assorted spices.

              Saute onion, garlic and thyme with olive oil. (I doubled this recipe for a party.)

                                      Add vegetable broth and corn. 

Bring to boil and add a squeeze of fresh lime juice.

                                          

A palm of curry powder.

                                                    

Add coconut milk and reduce heat. (I used the 'light' kind to cut calories.)

                   

Blend until smooth. If you don't have an immersion blender just ladle cups into a regular blender.

           

Garnish with fresh cilantro and enjoy!

Nail Color: Essie Mint Candy Apple



Actual Recipe:
Kasi's Thai Corn Curry Soup
1/2 onion
1.5 tbs finely chopped garlic
3 tbs olive oil
2 cups corn
2 cups veg broth
3 tsp curry
1.5 cups cocnut milk
2 tsp lime juice
2 tbs cilantro
Salt
1/2 tsp thyme

-Onion, garlic, thyme and olive oil until onions are clear
-add corn and broth and boil
-add everything else and blend!


My husband and guests enjoyed this soup so much. I think next time I will add shredded chicken breast and spoon it over steamy basamati rice. As always, play around with this recipe and tell me what works for you!