Kale & White Bean Thai Curry Soup
This quick and simple kale and white bean soup has everything you want in a bowl of soup. It’s cozy, packed with nutrients, and absolutely delicious with it’s creamy Thai curry broth with coconut milk.
Servings: 6 servings
Ingredients
- 2-3 TBSP olive oil
- 1 medium white onion, diced
- 4 cloves of garlic, minced
- 1 large carrot, shredded or sliced
- 2 cups chopped kale
- 1 zucchini, diced
- 2 TBSP Thai yellow curry paste
- 1 TBSP freshly grated ginger
- 4 cups vegetable broth
- 14 oz can of coconut milk Do not use light coconut milk
- 2 15 oz cans of cannellini beans, drained
- 1 TBSP fish sauce
- 4 scallions, cut into 1-inch pieces
- 1 lime, zested and juice
For garnish
- Thinly sliced scallions
- Fresh parsley or cilantro
- Lime wedges, for an extra squeeze of fresh lime juice
- Hot chili sauce, like Sriracha, sambal oelek, or crispy chili oil
Instructions
- Heat 2 TBSP of olive oil over medium-low in a large stock pot or Dutch oven. Add the onions and sauté for 2-3 minutes to slightly soften.
- Add the another TBSP of oil and then add the carrots, kale, and zucchini. Simmer until the kale has wilted down and all the veggies are tender, stirring frequently.
- Pop the curry paste, ginger, and garlic into the pot and stir well. Let it all simmer, stirring to ensure the curry paste is well distributed and no longer clumpy.
- Pour in the vegetable broth, coconut milk, and fish sauce. Bring it all to a low simmer; scrape up any brown bits from the pan. These add flavor!
- Finally add in the white beans and stir in the lime zest. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
- Remove the soup from the heat. Stir in the fresh lime juice and serve with garnishes like cilantro or parsley, chopped scallions, and even some hot chili sauce if you like a little heat!
Notes
Make sure to use full fat coconut milk, not light or fat free.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 39g | Protein: 14g | Fat: 19g | Fiber: 10g | Sugar: 7g
