Tuscan Kale and Coconut Soup with Tofu
This was inspired by the wonderful Thai coconut soups. Tuscan kale looks more like a small, dark green variety of Swiss chard than kale, but it takes longer to cook, which actually makes it ideal for this soup. Also, this is a great recipe for your broccoli stalks!
Ingredients
1 T almond or sesame oil
1 medium red onion, diced
3 broccoli stalks, thinly sliced
1 bunch Tuscan kale, stems removed and coarsely chopped
1/4 cup Thai green curry paste
3 cups water
2 vegetable bouillon cubes
2 cans (13.5-ounces each) coconut milk
8 oz firm tofu, cut in small cubes
1 bunch cilantro, coarsely chopped
1 T freshly squeezed lime juice
Preparation
Place the oil in a large soup pot over high heat and add the onion, stirring well. After 1 minute, add the broccoli stems, Tuscan kale and green curry paste, and continue stirring for about 1 minute more. Add the water, vegetable bouillon cubes and coconut milk. Bring to a boil, and then immediately lower the heat to maintain a steady simmer. Cook about 10 minutes, or until the vegetables are tender. Add the tofu and warm through. Add the cilantro and lime juice and stir well. Remove from the heat and serve at once.
Recipe by
Alan Roettinger
