Red Thai Curry Soup
My housemate noticed that nearly everything I’ve been eating lately has been eye-wateringly spicy. What can I say? I’m a culinary masochist.
This soup easily one of the most flavoursome dishes I’ve ever made. The ingredients can all be picked up pretty cheaply and it really doesn’t take much more time or effort to make your curry paste from scratch. Trust me, if you’re able to, the difference from store-bought in taste is incredible.
Make it as spicy as you can handle: this is the kind of food that makes the colder months worth it. I’m pretty sure it would work great with some peanuts on top if you wanted to add a little extra protein punch to this super-food combo.
- A couple of medium sweet potatoes
- 1 200g bag of kale
- 1 tin of chickpeas
- 1 onion
- 1 tin of coconut milk
- ~3 cups of vegetable stock (add more or less depending on how brothy you want it, bare in mind the rice tends to absorb a lot of the liquid)
- A couple of portions’ worth of rice
Red Thai Curry Paste
- 2 red chillies (or however many you fancy)
- 2 cloves of garlic
- The zest of 1 lime
- 2 stalks of lemon grass
- 1 2cm piece of ginger
- 1tbsp of tomato purée
- 2tbsp soy sauce
- 1tsp sesame oil
Blend all the ingredients for the curry paste together (or, if you don’t have a blender, chop them as fine as possible and then mash together until it’s a good consistency). Set aside.
Fry the onion for a few minutes until tender. Add the sweet potato for a minute or two then stir-in the curry paste, coating both. Add the chickpeas, kale, coconut milk, and stock, give it a really good stir, and then simmer on a low heat for about half an hour.
Meanwhile cook the rice however you like and stir-in before serving. Easy!