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Red Curry Soup with Rice & Purple Kale

(recipe, Carrie Stewart)

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  1. 1 tsp. olive oil
  2. 1 small onion, diced medium
  3. 3 cloves garlic, minced
  4. 1 Tbsp. minced fresh ginger
  5. ¾ cup basmati or jasmine rice, rinsed
  6. 6 cups vegetable broth
  7. 1 tsp. salt
  8. 2 to 3 Tbsp. red curry paste
  9. 1 bunch purple kale, pulled from stems and torn into bite size pieces
  10. 1 large sweet potato, peeled, cut into ½ inch chunks
  11. 1 can lite coconut milk
  12. 1 Tbsp. agave syrup
  13. Juice of one lime
  14. Optional: fresh chopped cilantro to garnish


  1. 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.
  2. Add rice, vegetable broth and salt, cover pot and bring to a boil.
  3. 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.
  4. Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.
  5. Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro if you like.