Curry Soup For The Soul

Once in a while I will eat something that has such an amazing depth of flavor that I just can’t get enough. My top three favorites are (1) Medicine Soup  from Angkor in Providence, RI  (2) Mole Sauce from Algusto’s in Tampa, FL, and  (3) Thai Red Curry from my own kitchen.

I’m am sad to report that according to the world wide web both Angkor and Algusto’s have both closed. Looks like I have no choice but to learn how to make medicine soup and mole sauce in my own kitchen. Hopefully my culinary prowess will yield results as delicious as my Thai Red Curry.

Even if you think you don’t like curry or thai food I insist that you try making this just once, you will be amazed. This recipe was inspired by the Red Curry Soup with Rice & Purple Kale located on the Post Punk Kitchen website.

Thai Red Curry

1 onion, diced

3 garlic cloves, minced

1Tbsp fresh ginger, minced

3c broth

1c water

1tsp salt

2Tbsp red curry paste

1 bunch kale, chopped

1/2 head cauliflower, cut into bite-sizes

1/2 can stir fry mushrooms

1/2 can baby corn

1/2 can bamboo

1 can light coconut milk

1Tbsp agave

handful snowpeas

Saute onion in a soup pot with a splash of water* and pinch of salt until translucent. Add garlic and ginger and saute for one more minute.

Add in broth, water, and salt. Cover and bring to a boil then reduce to a simmer.

Mix in red curry paste until disolved.

Add kale, cauliflower, mushrooms, corn, bamboo. Cover and simmer 15 minutes until cauliflower is tender.

Stir in coconut milk, agave, and snow peas.

Add salt and additional curry paste to taste.

Let sit 10 minutes then serve over jasmine rice.

* I’ve begun sauteing vegetables in water rather than oil with great results. It took some practice getting the hang of this but now I am a pro and use the water similar to how you would use a liquid to deglaze the pan. Just a splash of water at a time, adding more to prevent vegetables from sticking.

If you are new to cooking don’t let the long list of ingredients disuade you from trying this. Here are some helpful tips to get you started:

• You’ll find the curry paste, mushrooms, corn, and bamboo in cans with the other Asian ingredients in your supermarket.
• If you don’t like the vegetables that I’ve used swap in your favorites.
• Red curry paste is spicy so start with less than 2 Tbsp if you are nervous and increase the amount slowly until you reach your optimal spice level.
• To make the rice all you do is measure out 1c of rice and 2c of water, place in a pot and bring to a boil, reduce to a simmer and cook for ~45 minutes.
• If you can’t find jasmine rice try basmati or short-grain brown rice.
• DO NOT store leftover curry and rice in the same container or you will wind up with a goopey  rice pudding-like mess. Be certain to store the rice separate and spoon the curry over the rice when you are ready to serve or reheat.

Note: I love this so much that I save all of the leftover ingredients (the remaining cauliflower, curry paste, mushrooms, corn, and bamboo) and make this recipe two weeks in a row.  Delicious!

Happy & Healthy Eating!