Red Curry Soup With Rice Purple Kale Recipes
THAI RED CURRY SOUP
Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
- Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
- Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
- Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
- Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
- Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.
RED CURRY SOUP WITH RICE & PURPLE KALE
Easy recipe from isachandra.com, who writes, "Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn't make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that's fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale."
Provided by lecole54
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and sauté 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 kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
- Add coconut milk, agave and lime. Taste for salt and flavor. 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 flavors a chance to meld. Top with fresh chopped cilantro.
Nutrition Facts : Calories 211.1, Fat 2.6, SaturatedFat 0.5, Sodium 625.1, Carbohydrate 43.4, Fiber 4.2, Sugar 2.7, Protein 5.5
More about "red curry soup with rice purple kale recipes"
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
THAI RED CURRY SOUP - GIMME SOME OVEN
From gimmesomeoven.com
SWEET POTATO & RED CURRY SOUP – LIFTING KALE
From liftingkale.com
25+ DELICIOUS CHICKEN RICE SOUP RECIPES TO WARM YOUR SOUL
From chefsbliss.com
THAI RED CURRY CHICKEN SOUP RECIPE - THE FOOD BLOG
From thefoodblog.net
THAI RED CURRY NOODLE SOUP (MAKE-AHEAD OPTION!)
From frommybowl.com
THAI RED CURRY NOODLE SOUP - DAMN DELICIOUS
From damndelicious.net
SWEET POTATO & RED CURRY SOUP WITH RICE & PURPLE KALE
From eatyourbooks.com
THAI RED CURRY SOUP (EASY IN 30 MINUTES) - COOKING …
From cookingwithayeh.com
RED CURRY SOUP WITH RICE & PURPLE KALE RECIPE | YUMMLY
From yummly.co.uk
RED CURRY SOUP WITH RICE & PURPLE KALE
From legacy.culinate.com
RED CURRY SOUP WITH RICE AND PURPLE KALE RECIPE
From under500calories.com
THAI RED CURRY SOUP - I'D RATHER BE A CHEF
From idratherbeachef.com
THAI RED CURRY SOUP - A NOURISHING PLATE
From anourishingplate.com
15-MINUTE RED CURRY NOODLE SOUP - FORKS OVER KNIVES
From forksoverknives.com
EASY THAI RED CURRY - DAMN DELICIOUS
From damndelicious.net
EASY THAI RED CURRY DUMPLING SOUP RECIPE - CREATIVESCOOKERY.COM
From creativescookery.com
A SIMPLE, SOUL SATISFYING THAI RED CURRY SOUP - 31 DAILY
From 31daily.com
SLOW-COOKER RED CURRY SOUP WITH CHICKEN AND KALE RECIPE
From seriouseats.com
RED CURRY NOODLE SOUP {READY IN 15!} - FEEL GOOD …
From feelgoodfoodie.net
THAI RED CURRY NOODLE SOUP WITH CHICKEN - JULIA'S ALBUM
From juliasalbum.com
RED CURRY SOUP WITH RICE & PURPLE KALE – POST PUNK …
From theppk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love