Rice Noodle Soup in Coconut Kale Broth

April 9, 2014

Healthy vegan rice noodle soup in creamy coconut kale broth

I don’t know about you, but I always have extra kale in the fridge. No matter how diligently I try to use them up over the week, I find myself wondering what to do with them. So one day I started making coconut curried kale for lunch–and I found my solution! This coconut kale broth is so easy, hearty, healthy, and delicious. Something about simmering kale in sweet coconut broth brings out its flavors in a wonderful way. I often eat it with leftover rice or quinoa, but this time I paired it with rice noodles for a warm, inviting curry noodle soup.

A note about coconut milk: I use unsweetened, reduced fat coconut milk in a carton, because in general I try to avoid cans if I can’t wash the contents with water. (For instance, I could wash beans but not tomato sauce or coconut milk). If you use canned or sweetened coconut milk, the result will be richer and thicker so you may need to adjust the seasoning and water quantity to your taste.

Rice Noodle Soup in Coconut Kale Broth

serves 2

5 oz rice noodles

1 tbsp coconut oil

3 tbsp red curry powder

3 cloves garlic, smashed and minced

1/2 medium onion, chopped 

2 tsp Better than Bouillon paste

20 oz water

12 oz coconut milk

3 tbsp sweetener (I used brown rice syrup)

4-5 leaves kale, de-stalked and chopped

1 small carrot, sliced into matchsticks

5-6 shiitake mushrooms, sliced

1 stalk green onion, chopped into 1″ pieces (green and white parts), plus more for garnish (optional)

Cilantro for garnish (optional)

1. In a thick-bottomed pot such as a Dutch oven, heat the coconut oil. Add the onions and saute until translucent.

2. Add garlic and red curry powder and saute for additional 30 seconds or so. Add water, cover, and bring to boil.

3. In the meantime, bring another pot of water to boil. Add noodles, and remove from heat. Let soak for 8-10 minutes, drain, rinse in cool water, and set aside.

4. Add mushrooms, carrots, kale, and Better than Bouillon to the Dutch oven. Turn the heat down to low and let simmer for 10 minutes.

5. Add coconut milk and sweetener, and simmer for another 5-10 minutes. Add chopped green onions about 1-2 minutes before removing from heat. Salt and pepper to taste.

6. To serve, add the noodles into a bowl, then spoon the broth over it. Garnish with chopped green onions or cilantro as desired.

Healthy vegan rice noodle soup in creamy coconut kale broth

Healthy vegan rice noodle soup in creamy coconut kale broth

Still have kale left? Make this: Fennel, Mushrooms, and Kale Sandwich

Related: Skillet Baked Polenta with Vegetables and Tahini Glaze

Vegan Sweet Potato Hash Browns

Gluten-free Black Bean Brownies

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Photo: Peaceful Dumpling

 

 

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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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