Recipe: Asian Kale Soup
Asian Harvest Soup
Stock 12 cups vegetable, chicken, or beef
1 large, approximately 6- 8 cups cubed
Salt 2 teaspoons
Kaffir lime leaf *optional
Red curry paste
Miso 2 Tablespoons
Coconut milk 1cup or 1 14 ounce
Lime zest and juice from 1 lime
Kale 1 bunch, chopped finely
Rice noodles cooked per package instructions
removed from stems, chopped for garnish
chopped, for garnish
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.
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.
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.
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.