Ingredients

The following ingredients have 4 Servings
  • 2 tsp canola oil
  • 3/4 cup shallots or red onion (finely chopped)
  • 4 teaspoons red curry paste (add more if you would like more heat)
  • 4 cups chicken broth
  • 1 cup unsweetened light coconut milk
  • 1 1/2 teaspoons fish sauce
  • 1-2 sweet potatoes (peeled and diced in 1/2 inch pieces (about 3 cups))
  • 3 cups chopped kale (stems removed)
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/4 cup coarsely chopped fresh cilantro
  • creme fraiche (for serving)

Instruction

  • In a medium saucepan or pot, heat the canola oil over low heat. Add the onions and cook until translucent, about 2-3 minutes.
  • Add the red curry paste and stir into the onions for about a minute, until fragrant. Pour in the chicken broth, coconut milk, and fish sauce and increase the heat to medium-high, and bring to a boil. Let it cook, stirring occasionally for about 5 minutes.
  • Add the sweet potatoes and kale. Cook for about 5-10 minutes, or until the sweet potatoes are fork-tender, taking care to not let them get mushy. Adjust seasoning with salt and pepper if necessary.
  • Serve the soup while hot, garnishing with cilantro and creme fraiche.