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

Sarah Bolla
Sarah Bolla
September 2014

Gallery

Credit: © Sarah Bolla

Recipe Summary

total:
1 hr 10 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement