This lively coconut-kale soup gets a dose of Asian flavor from fish sauce, lemongrass and chili paste.
Slideshow: Asian Soup Recipes
3 cups coconut milk
2 cups vegetable stock
1 tablespoon fish sauce
1 teaspoon granulated sugar
1 lemongrass stalk
1 thumb sized piece of ginger, sliced
2 small garlic cloves, smashed
1 shallot, thinly sliced
1 1/2 teaspoon Sriracha or chili paste
Juice and grated zest of 1 lime
1 1/2 teaspoon kosher salt
1 large bunch Tuscan kale, rinsed, ribs and stems removed, leaves coarsely chopped
1 bunch cilantro, leaves coarsely chopped
How to Make It
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.
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.
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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