Red Curry Soup With Rice Purple Kale Recipes
RED CURRY SOUP WITH RICE & PURPLE KALE
Easy recipe from isachandra.com, who writes, "Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn't make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that's fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale."
Provided by lecole54
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 211.1, Fat 2.6, SaturatedFat 0.5, Sodium 625.1, Carbohydrate 43.4, Fiber 4.2, Sugar 2.7, Protein 5.5
QUICK RED CURRY SOUP
Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!
Provided by Doug Matthews
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
- Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
- Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
- Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 8.1 g, Cholesterol 100.2 mg, Fat 28.7 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 17.6 g, Sodium 557 mg, Sugar 0.4 g
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