Red Curry Soup With Rice Purple Kale Recipes

THAI RED CURRY SOUP

Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

RED CURRY SOUP WITH RICE & PURPLE KALE

Red Curry Soup With Rice & Purple Kale image

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

Ingredients

1 teaspoon olive oil
1 small onion, diced medium
3 garlic cloves, minced
1 tablespoon ginger, minced
3/4 cup basmati rice or 3/4 cup jasmine rice, rinsed
6 cups vegetable broth
1 teaspoon salt
2 -3 tablespoons red curry paste
1 bunch kale, pulled from stems and torn into bite size pieces
1 sweet potato, peeled and cut into 1/2-inch chunks (a large one)
1 (14 ounce) can light coconut milk
1 tablespoon agave syrup
1 lime, juice of
cilantro, chopped, to garnish

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

More about "red curry soup with rice purple kale recipes"

THAI RED CURRY SOUP - GIMME SOME OVEN

Web Mar 13, 2019 Cook the broth. Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, …
From gimmesomeoven.com
4.4/5 (7)
Estimated Reading Time 6 mins
Servings 8-10
Total Time 30 mins

In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil (I like to use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5 minutes or until ready to serve. Taste and season with salt, black pepper, and/or extra curry paste, as needed. Meanwhile…
As I mentioned above, you can either cook your protein by simmering it in the broth. Or you can cook it separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
You also have the choice of cooking your veggies by simmering them in the broth until tender. Or you can cook them separately and add them in at the end.

Red Curry Soup With Rice Purple Kale Recipes

THAI RED CURRY SOUP

RED CURRY SOUP WITH RICE & PURPLE KALE

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