Thai Red Curry Coconut & Kale Soup

Chef’s note: You can easily make this a meal by adding your favorite protein such as cubed tofu, broccoli, mixed seafood or diced chicken.

1 ½ tsp. extra virgin olive oil or vegetable oil
1 medium onion (minced very fine or pulsed in a processor)
2 tbsp. Thai red curry paste
1 tsp. ground turmeric
1 tbsp. granulated garlic
1 tsp. garlic salt
2 tbsp. Thai or Vietnamese fish sauce
14 oz. unsweetened coconut milk
14 oz. diced tomatoes
4 cup vegetable or chicken stock
1 bunch fresh kale (thick spines removed, chopped)
2 to 3 tbsp. instant mashed potato flakes to thicken (optional)
2 tbsp. chives (chopped or dried)
fresh cilantro (chopped for garnish)

Heat a large soup pot over medium heat, add the oil and sauté the onion for 2 to 3 minutes. Add the curry paste, turmeric, garlic and garlic salt; cook for an additional minute, constantly stirring to help release the essential oils in the spices. Add the fish sauce, coconut milk, diced tomatoes and stock. Bring to a gentle simmer and cook for about 10 minutes. Then add the kale, cooking just until it wilts. If the soup is thin, add instant mashed potato flakes to thicken as needed. To serve, ladle into bowls and top with chopped cilantro and chives.

Recipe By:

Chef Michi Holland

Prep + Cook Time:

30 mins

Serving Size:

4 to 6 servings

As featured in…

Feb. 24, 2021 Coupon Book