This is a good, hearty, stick-to-your-ribs fall soup. It makes a hell of a lot, too, so I’m gonna have plenty of this for leftovers down the line (which is good, because the boyfriend loved it). The most work you’re gonna put into this is peeling and chopping and dicing and mincing everything up, but once that’s done, you pretty much just throw it in the pot and let it sautee/simmer.
I didn’t include the peanut garnish from the original recipe, however, this would probably be improved even further by a dollop of peanut butter in the soup. This is pretty damn good as is, though.
- 2 T olive oil
- 2 Anaheim chiles (substitute red chile of choice if you don’t like Anaheims), seeded and minced
- 5 large cloves garlic, minced
- 1 T fresh ginger, peeled and minced
- 6 medium carrots, peeled and diced
- 2 sweet potatoes, peeled and diced
- 6 c vegetable stock
- 1 14 oz can coconut milk
- 2 T massaman curry paste (or more to taste)
- 2 large leaves kale, torn
- 2 7 oz packages udon noodles (I used Sanukiya Jumbo Udon noodles)
Take your olive oil, heat it over medium high heat in a large pot, and add your Anaheims, garlic, and ginger, sauteeing until fragrant (about one minute). Add in your carrot and sweet potato, and sautee for another four to five minutes, stirring frequently.
Then, add your vegetable stock, coconut milk, and curry paste, bring to a boil, cover, and reduce to a simmer. Simmer for a good fifteen to twenty minutes, until your sweet potatoes and carrots in particular are good and fork tender.
To finish, add in your torn kale and your udon noodles, and stir frequently, simmering until the noodles come apart and thicken slightly, and the kale starts to wilt. And then, enjoy your ridiculously hearty soup!