Thai Coconut Chard Soup; Green Heat
Nothing chases that damp chill from your bones like the spicy/sweet warmth of Thai soup
2 tbsp vegetable oil
1 medium onion, diced
1 garlic clove, finely chopped
1 tbsp. chopped ginger
1 tsp. Thai red curry paste
1 Yukon Gold or Russet potato, peeled and diced
3 cups chicken or vegetable stock
1.5 cup
+ 4 tbsp coconut milk
1 large bunch chard, chopped
2 tsp soy sauce
1 tbsp lime juice
Not only is it great to look at, Capers chef Nathan Hyam says this easy, quick (30 mins or less) seasonal soup, with its green blast of local chard, is pretty good for you, too.
Heat the oil in a soup pot and cook the onion, ginger and garlic on medium heat until soft, about a minute. Add the curry paste, cook for another minute, then add the stock, 1.5 cups coconut milk, potato and chard. Bring to a boil. Lower heat, cover and simmer for 15 minutes or until potato is fully cooked. Transfer soup to a blender, add lime juice and soy sauce and puree until smooth. Return to the pot and reheat to serving temperature.
Divide the soup into bowls and drizzle a tablespoon of coconut milk over each one. Serves 4.
