Kale and soba noodle coconut curry soup

Why is soup making so cathartic? Is it just me? Maybe I’m just a grandma stuck in a 24 year old’s body, but it’s Friday, I’m drained from a long week at work, and all I could think about on my drive home was being alone in my apartment, making soup and watching Homeland. Yeah, definitely a grandma. Oh well.

This is one of my kitchen sink recipes. I threw in the veggies I had and you can sub out whatever you have in your fridge. One thing — the kale turned out so well in this dish that it should be pretty much mandatory. And it packs quite the nutritional punch! Soba noodles add some good, buckwheat-y carbs that are delicious and decadent.

I already used light coconut milk, but if you wanted to lighten it up even more, you could halve the coconut milk and replace it with more broth. If you wanted an even thicker, creamier soup, use full-fat coconut milk. And then nom.

(Makes 4 large servings)

2 garlic cloves, chopped
1/2 large onion, diced
1 bell pepper, chopped
1 tbsp. olive oil
A giant bunch of kale, ripped into pieces off the stem
(Any other veggies… I used up some frozen green beans)
2 servings of dry soba noodles
3 tbsp. red curry paste
1 can light coconut milk
1 carton vegetable broth
1/2 tbsp. honey
salt and pepper

Sautee the onion and garlic in olive oil until they’re a bit soft, then add the curry paste. Let it cook for a few minutes and add the rest of the veggies, other than the kale, as well as the honey, salt and pepper. Taste it — you may want more curry or sweetness, so adjust to taste. Then, pour in the can of coconut milk and the carton of broth. Simmer the mixture for about 10 minutes, then add in the kale. It will look like an overwhelming amount but it shrinks down a lot! Braising the kale in the coconutty broth softens the leafy green. Let that simmer for another 5 minutes, then bring the soup to a boil. Add the soba noodles and cook for 4 minutes. Take it off the heat and let it sit, further cooking the noodles a little.

Ladle up a bowl and enjoy!

Healthy coconut chicken curry

This is my first time cooking a curry, and it’s so easy! It’s pretty much just a stir fry with curry paste. Yum. For this curry, I cut the calories by using half the coconut milk and replacing the other cup with chicken broth. Obviously, it’d be a bit thicker and more substantial if you use all the coconut milk. It’s spicy, unctuous, and I’m super excited for the next few dinners and lunches!

1 raw boneless skinless chicken breast, cut in chunks
Broccoli
Green beans
Edamame
Onion
A few cherry tomatoes  
2 tbsp. red curry paste (I bought the spicy kind)
1 cup coconut milk
1 cup chicken broth
Basil
Salt, pepper, garlic powder
Olive oil

Chop the veggies and sauté them in about 2 tbsp. olive oil on medium heat. Once they soften, throw in the chicken and let it brown a bit. Then, pour in the coconut milk, chicken broth, stir in the red curry paste and turn the heat up so the concoction is boiling. Season with chopped basil, salt, pepper and garlic to taste. Let it simmer until the concoction has reduced by a third. And that’s that.