Red Curry Soup with Rice & Purple Kale

note: Notes: Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn’t make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that’s fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale.

1 teaspoon olive oil

1 small onion, diced medium

3 cloves garlic, minced

1 tablespoon minced fresh ginger

¾ cups basmati or jasmine rice, rinsed

6 cups vegetable broth

1 teaspoon salt

2 to 3 tablespoons red curry paste

1 bunch purple kale, pulled from stems and torn into bite size pieces

1 large sweet potato, peeled, cut into ½ inch chunks

1 can lite coconut milk

1 tablespoon agave syrup

Juice of one lime

Optional: fresh chopped cilantro to garnish

Directions at theppk.com

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