The sour/hot/sweet/salty flavors of Thai green curry were calling to me on this chilly Ohio day. A quick look in the fridge revealed that I had some key ingredients that needed used up, a perfect marriage of desire and necessity – this soup was meant to be. I might as well call it “half soup” because I had half a lime, half a can of coconut milk, half a carton of vegetable broth…you get the picture. Omit the fish sauce and it is vegan and vegetarian friendly. Gluten Free. Delicious.
½ onion, sliced thinly
1 large carrot, peeled and sliced thinly and cut into small pieces
½ medium red pepper, sliced thinly and cut in half
1 leaf Lacinato kale, chopped into small pieces
½ carton vegetable broth
½ can coconut milk
½ lime, juice and zest
¼ tsp red pepper flakes
½ tsp fish sauce
½ tsp green curry paste (I used Thai Kitchen brand)
Coconut or olive oil
Fresh ginger to taste (I used about a 1 inch nub, peeled and grated)
Saute onion, red pepper, carrot, kale, and ginger in a couple of tablespoons of oil until the veggies begin to soften. Add broth, coconut milk, lime, red pepper flakes, fish sauce, and curry paste. Simmer for 20-30 minutes or until the vegetables are tender but not limp. Serve over rice.