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Thai Kale Soup (V/GF)
This spicy, sour coconut milk based soup is full of hearty vegetables and warm, bold flavors of lemon grass, garlic, chili, lime and cilantro.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Ingredients
- 3 cups low sodium vegetable broth
- 1 1/4 cups coconut milk (preferably light, but full fat works well too)
- 1 tbsp olive or coconut oil
- 1 cup sliced mushrooms (I use Cremini but any kind will do!)
- 1 1/2 cups thinly sliced kale (stems removed) packed tight
- 1/2 cup red bell pepper , chopped
- 4 tsp fresh ginger peeled and minced
- 4 garlic cloves peeled and minced
- 1 (3-inch) stalk lemongrass halved lengthwise
- 2 tbsp red curry paste
- 2 tsp hot chili pepper oil
- 1/2 cup green onion chopped
- 3 tbsp fresh cilantro chopped
- 2 tbsp fresh lime juice
Instructions
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Heat a large pot oven over medium heat. Add oil to pan and swirl to coat. Add mushrooms, kale, bell pepper, ginger, garlic and lemon grass.
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Cook for 3 minutes, stirring occasionally. Add curry paste and pepper oil and cook for 1 minute. Add vegetable broth, coconut milk and bring to a simmer. Reduce heat to low and let the soup simmer for 10 minutes.
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Discard lemongrass. Top with onions, cilantro, and juice.
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Enjoy!
Recipe Notes
Store leftovers covered in the refrigerator for up to 5-7 days.