Sweet Potato Red Curry Soup (with rice & greens)
This delicious soup will rival the red curry you can get a Thai restaurant! AND it all comes together in one pot, making it all the more appealing to make. The coconut milk adds a delicious creamy texture and the greens and sweet potato jam it with micronutrients. This is a great soup to meal prep for weekday lunches because you'll want to eat it again and again!
Source: Isa Does It by Isa Chandra (*slightly adjusted)
Active time: 15 minutes || Total time: 40 minutes
1 teaspoon olive oil
1 small onion, diced medium
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3/4 cups sprouted brown rice (I use this one, but you can use regular jasmine or basmati rice too)
6 cups vegetable broth (I like this one because its free from seed oils)
1 teaspoon salt
2 to 3 tablespoons red curry paste (here)
1 bunch kale, pulled from stems and torn into bite size pieces (*feel free to use whatever greens you've got. I've used collard greens, Swiss chard and spinach - all work well).
1 large sweet potato, peeled, cut into 1/2 inch chunks
1 can coconut milk
1 tablespoon maple syrup
Juice of one lime
Optional (but highly recommended!): fresh chopped cilantro to garnish
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.
Add rice, vegetable broth and salt, cover pot and bring to a boil.
Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
Add coconut milk, maple syrup and lime. Taste for salt and flavour. Add more curry paste if you like.
Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavours a chance to meld. Top with fresh chopped cilantro if you like.
** I only add the greens right before serving or as I'm reheating (so that they retain their nutrients and don't get too wilted).