coconut-corn chowder with red curry and baby bok choy

Ingredients:

• 2 shallots, diced

• 1 small red bell pepper, diced

• 1 tbsp olive oil

• 3 cups fresh or frozen corn kernels

• 1 1 2 lb baby bok choy, chopped

• 14-oz can lite coconut milk

• tsp red curry paste

• Juice of 1 lime

How to Cook:

• In a pan over medium heat, sauté shallots and bell pepper in oil until softened, 3 to 5 minutes.

• Season with salt.

• Stir in corn, bok choy, and 2 cups water.

• Simmer uncovered, 3 minutes.

• Add coconut milk and simmer until broth thickens a little, 5 minutes.

• In a bowl, combine a spoonful of broth with the red curry paste; stir into soup.

• Add lime juice and salt to taste; divide among four bowls.