© Sarah Bolla
Active Time
N/A
Total Time
1 HR 10 MIN
Yield
Serves : 4

This lively coconut-kale soup gets a dose of Asian flavor from fish sauce, lemongrass and chili paste. Slideshow: Asian Soup Recipes

How to Make It

Step 1    

In a large saucepot over high heat, combine the coconut milk, vegetable stock, fish sauce, sugar, lemongrass, ginger, garlic, sliced shallot, Sriracha, lime zest and salt. Bring mixture up to a boil, then reduce to a low heat and simmer for 30 minutes.

Step 2    

Transfer soup into a large bowl and cover with plastic wrap for 30 minutes. Strain soup through a fine mesh sieve into the saucepot and place over high heat.

Step 3    

To serve, add the chopped kale in handfuls, letting the leaves wilt into the soup, about 4 minutes. Squeeze in the lime juice, adjust seasoning with salt and additional chili sauce, and garnish with chopped cilantro.

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