Recipes

Spicy Coconut Ginger Soup with Greens

This soup comes together pretty quickly when you have cooked protein (i.e. tofu, leftover chicken, etc.) sitting in your fridge. The longer the broth simmers the more flavor it’ll have — but when I’m in a rush I only simmer for 10 minutes. It’s still delicious, especially when you’re battling a cold or feeling low energy.

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Serves 4

Ingredients

  • 1-2 tablespoons coconut oil
  • ¼ cup sliced shallots
  • 1 stalk lemongrass - cut into 3" lengths and bash/bruise with your knife handle (or a meat tenderizer) a few times
  • 2-3 cloves minced garlic
  • 1 tablespoon freshly grated ginger root — add more if you're feeling especially vulnerable to a cold
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon powdered)
  • 1-2 tablespoons red curry paste (check the label for MSG, etc.). I really like Thai and True, available in Portland, OR markets and online. The heat for curry pastes varies greatly. Start with 1 TB and go from there.
  • 1 quart broth of choice (homemade or if purchased, organic/low sodium)
  • 2 cups organic coconut milk (either light or regular)
  • Protein: 1 package of tofu, cut into cubes — or about 16 ounces shredded chicken
  • About 8 ounces of baby kale or spinach (half of a large box). You really can’t have too many greens in my opinion.
  • 1-2 tablespoons of fish sauce (optional) — I use Red Boat fish sauce, which is pretty easy to find
  • Fresh cilantro, stems removed

Directions

  • Step 1

    In a large soup pot, heat coconut oil over medium heat. Add the shallots and lemongrass, and cook 10-15 minutes, until the shallots start to soften and caramelize.

  • Step 2

    Add the garlic and stir for a minute so it doesn’t burn. Add the curry paste, ginger and turmeric. Stir so the shallots and lemongrass are coated with the spices.

  • Step 3

    Pour in the broth and stir; simmer for about 15-30 minutes (whatever you have time for).

  • Step 4

    Strain the broth and discard the solids. Return the broth to the pot and add the coconut milk and fish sauce. Stir and bring to a gentle simmer for a few minutes.

  • Step 5

    Add the kale and stir until the greens are wilted — I only do this for a minute or so because I like my greens to be bright and still a little tender. The pot will be quite full with the greens, but they’ll wilt quickly.

  • Step 6

    Add the tofu or chicken, and stir gently.

  • Step 7

    Remove from heat. Add the cilantro, stir, and serve.

  • Step 8

    Serve with additional fish sauce and cilantro on the side.