Recipe: Asian Kale Soup

from eatmorekale.com

Asian Harvest Soup

Stock 12 cups vegetable, chicken, or beef

 

Butternut squash

1 large, approximately 6- 8 cups cubed

 

Salt 2 teaspoons

 

Kaffir lime leaf *optional

 

Red curry paste

 

Soy sauce

2 Tablespoons

 

Miso 2 Tablespoons

 

Coconut milk 1cup or 1 14 ounce

can

 

Lime zest and juice from 1 lime

 

Kale 1 bunch, chopped finely

 

Rice noodles cooked per package instructions

 

Cilantro leaves

removed from stems, chopped for garnish

 

Green onion

chopped, for garnish

 

1

Cube & Cook

Peel and cube raw squash. Fill stock pot with stock, add cubed squash, red curry paste, and salt. Bring to a boil and simmer for 20-30 minutes until squash is soft. Add lime zest and lime juice.

Optional ingredient: add 1-2 leaves of Kaffir lime leaves*, while cooking squash for unique Thai flavor.

Cook the rice noodles to the package directions and set aside.

2

Polish

When squash is tender, remove from heat. Add chopped kale. Finely chopping kale will allow a minimal amount of heat to tenderize the leaf, while retaining as many nutrients as possible, and a bright green color. Add miso, coconut milk, and soy. Rest for 5-10 minutes.

3

Garnish & Serve

Place servings of rice noodles into individual serving bowls, top with soup mixture, and cover with chopped green onion and cilantro leaves. These green toppings can also be served separately.

4

Deviate

As a harvest soup, do not resist your temptation to throw in a variety of seasonal vegetables. Blending potatoes and squash to make a creamy broth is also a great option. Experiment with the lime, chili, and coconut milk ratios until you find the perfect balance.