Recipe: Asian Kale Soup


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



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



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.

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