Cascading Kitchen Notes
Thai Curry Green Sauce/Soup
Use up a gallon of chopped greens and make them disappear in a very tasty sauce.
Slowly Saute
- 2 chopped onions in
- 3 Tbs olive oil for 5-8 min. You want to make sure the onions begin to smell sweet.
Add
- 4-6 cloves of chopped garlic and continue to cook for 3 min.
Add
- 1 Tbs. green curry paste
Note: I used 2 Tbs for a spicy version.
Add
- 6 cups of stock (veggie or chicken)
Important note: Watch the salt. If you’re using homemade stock you’re probably safe but if you resort to "Better -Than -Bouillon", make a weak solution or it will be far too salty.
- Bring to a boil
Add
- 6 -8 cups of tightly packed, chiffonade greens, stems removed.
Any combination: radish or turnip greens, kale, chard, collards…you get the idea
Cook at a simmer, covered for 30 min. Puree in a blender until it is silky. ( I tried the immersion blender but the texture was not pleasing,) Return to the soup pot .
Add
- 2 cups of coconut milk
Bring back to a simmer.
Check for seasoning. Add salt if needed or, more likely, thin with a bit of stock or more coconut milk or water if the flavors are too intense or salty.
Serve over rice noodles, regular noodles, or rice (our family enjoys brown basmati rice)
Top w/ cooked chicken or shrimp, if you want to add protein.
Give each bowl a last minute squeeze of lime to brighten the already rich flavors or top with a dollop of tomato chutney.
A sprinkle of pickled radish and turnips is also a nice topping or any number of veggies finely chopped into a nice Mimimince.