Red Curry Soup with Kale

kale curry 2I just recently bought myself Isa Chandra Moskowitz’s latest cookbook Isa Does It. It had some of the best reviews on Amazon that I’ve ever seen for any product on there so I knew I wouldn’t be disappointed. Most of the recipes from the book are also on her website Post Punk Kitchen. You can find this recipe listed here. I made a few tweaks to it based on what I could find at the grocery store as our store has pretty limited options. This was the first thing I made from her cookbook and it appealed to me because I was battling a cold. As much as I wanted to just get Chinese food delivered, I knew this would be the more nutritious option. I ate this alongside some multi-grain bread and green tea to turn this into a cold-destroying comfort meal.


  • 1 tsp olive oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 3/4 cups white jasmine rice
  • 6 cups vegetable broth
  • 1 tsp salt
  • 2-3 Tbsp red curry paste (I like Thai Kitchen and it’s vegan)
  • 1 bunch kale, remove stems and tear into bite sized pieces
  • 1 lb red potatoes, sliced into bite sized pieces
  • 1 can lite coconut milk
  • Juice of 1 lime
  • Salt and pepper, to taste


1. Preheat a large pot over medium heat. Heat oil in pot and add onion, pepper, and one pinch of salt. Heat for five minutes or until translucent. Add garlic and ginger. Cook for an additional minute.

2. Add rice and vegetable broth to pot with tsp of salt. Cover pot and bring ingredients to a boil.

3. Reduce to simmer. Add 2 Tbsp curry paste, kale, and potatoes. Cover and continue to simmer until potatoes are tender, roughly 15 minutes.

4. Mix in coconut milk and lime juice. Taste the soup and add additional curry paste, salt, and pepper as desired. Serve immediately.

Yields: 8 servings

Adapted from: Post Punk Kitchen