I haven’t been convinced that I love kale at this point in my life until my husband grabbed the largest bag of baby kales from Costco last week and I was
forced glad to use handfuls of the stuff in my recipes every day this week. It so happens baby kales are much more tender and appealing to me because of their ease of use–no chopping required, and they taste really great with eggs, stir frys and soups. This recipe had to be my favorite this week plus you can add a ton of kale to a soup because it softens up very nicely and soaks up the flavors a bit. My husband said he liked this recipe equal to my turkey and greens recipe so that made me very happy.
I was inspired by an all recipes.com Thai soup but made my own variations with it.
Ingredients: 2 Tbs freshly grated ginger, 2 Tbs lemongrass paste, 1 Tbs red curry paste
4 cups chicken broth, 3 Tbs fish sauce, 1 Tbs brown sugar
2 cans lite organic coconut milk, 1.5 cups shitakke mushrooms
1 pound frozen, precooked shrimp (I imagine this recipe would be even better with fresh shrimp)
fresh limes, cilantro and basil for garnishing
Prep plus cook Time: 40 minutes
1//Cook the first 3 ingredients in a large pot with heated coconut oil for a minute or so.
2//Pour in the broth, fish sauce and sugar and bring to a simmer for 10-12 minutes.
3//Stir in the coconut milk and mushrooms, cook for 5 minutes.
4//Add the shrimp and cook for 5 minutes.
5//Squeeze fresh limes (to your taste) and garnish with the cilantro and basil. The limes add a really nice tang so don’t skimp! I used half a lime for each serving and a handful of the fresh herbs. I just love the taste of the cooked greens with the fresh herbs, amazing.