Ever start cooking and discover you don’t have an ingredient you need for the recipe? Well, last night my missing ingredient was a lime, fortunately I had lime essential oil! It works just as well, if not better. I hope you enjoy, let me know how it works for you.
Red Curry Soup with Purple Kale Modified (From Post Punk Kitchen)
Notes: Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn’t make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that’s fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale.
Preheat a 4 quart soup pot over medium heat.
Saute onion in oil with a pinch of salt for 5 minutes or so, until translucent.
Add garlic and ginger and saute a minute more. Add rice, vegetable broth and salt, cover pot and bring to a boil.
Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender. Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like. Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Optional: fresh chopped cilantro to garnish Top.
1 teaspoon olive oil
1 small onion, diced medium
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cups basmati or jasmine rice, rinsed ( I am not a rice person, this soup doesn’t have rice)
6 cups vegetable broth
1 teaspoon salt
2 to 3 tablespoons red curry paste
1 bunch purple kale, pulled from stems and torn into bite size pieces (this soup has green)
1 large sweet potato, peeled, cut into 1/2 inch chunks
1 can lite coconut milk
1 tablespoon agave syrup
2 drops of Lime essential oil (Young Living’s the brand I use)