Warm Up With This Delicious Red Curry Soup Recipe

Red Curry Soup with Rice and Purple Kale

Contributed by Linda Leshowitz

This delicious vegan soup will rival the red curry you can get a Thai restaurant, and it all comes together in one pot, so less clean up. The lite coconut reduces the saturated fat but still provides that satisfying flavor of the coconut with the red curry. The purple kale and sweet potato also make it a very colorful and appealing-looking soup.

Recipe courtesy of Isa Chandra Moskovitz (one of the recipes in the fabulous cookbook Isa Does it)

Ingredients:

• 1 teaspoon olive oil
• 1 small onion, diced medium
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced 
• 3/4 cup basmati or jasmine rice, rinsed
• 6 cups vegetable broth
• 1 teaspoon salt
• 2 to 3 tablespoons red curry paste
• 1 bunch purple kale, pulled from stems and torn into bite size pieces
• 1 large sweet potato, peeled, cut into 1/2-inch chunks
• 1 can lite coconut milk
• 1 tablespoon agave syrup
• Juice of one lime
• Optional: fresh chopped cilantro, to garnish

 Instructions:

• Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5
  minutes or so, until translucent. Add garlic and ginger and sauté a minute more.
• Add rice, vegetable broth, and salt. Cover pot and bring to a boil.
• Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
• Add coconut milk, agave, and lime. Taste for salt and flavor. Add more curry paste if you like.
• Remove from heat and serve immediately or, even better, let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro if you like.

Notes: 

• For additional heft, you could add some cubed tofu.
• If you don’t have agave syrup, substitute with another sweetener such as maple syrup.