The last time I needed red curry paste for a recipe, I ended up with green curry paste instead due to my grocery store being out of red. Now that I was able to buy red curry paste, I have both. I'm not opposed to having both in my fridge, but I thought this colorful soup would be a nice way to use some of that green curry paste.
Recipe from Pumpkin and Peanut Butter.
-2 tablespoons olive oil
-1 small yellow onion, diced
-2 garlic cloves, minced
-1 cup snow peas
-3 cups kale leaves, torn
-3 tablespoons green curry paste
-1 can light coconut milk
-4 cups low sodium vegetable broth
-4 oz thin rice noodles
-1/2 cup green onions, sliced
-squeeze of half a lime
To start the soup, drizzle the olive oil in a large pot and heat. Once the oil is hot, add the onion and saute until golden. Add in the garlic, kale and snow peas and cook until the kale begins to wilt. Stir in 3 tablespoons of green curry paste and let it cook with the vegetables for a minute.
Pour in the coconut milk and vegetable broth. Bring the soup to a boil. Once it is boiling, add in the thin rice noodles and turn down to a simmer. Let the noodles cook in the soup for 4-6 minutes, or until tender. Garnish with fresh lime juice and green onion.
The noodles ended up absorbing most of the broth, so this was more of a noodle dish than a soup. We enjoyed the flavors of this dish though. There were so many noodles that it was a satisfying and filling dish, without being too heavy. The contrasting green colors looked nice and the curry and coconut went well together.