DISCLOSURE: THIS POST, WEBSITE, AND CONTENTS THROUGHOUT MAY CONTAIN AFFILIATE LINKS. THIS MEANS I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU. PLEASE READ MY DISCLOSURE STATEMENT FOR MORE INFO.
This soup is one of my absolute favorites!
I made this version with one try and instantly knocked it out of the park.
This soup is soooo easy to make, soooo good for you, it makes enough for next day leftover eats (which taste even better!) and to top it all off this soup doubles as yummy tummy comfort food.
Does it get any better?
If you like spicy (but not too spicy) and spoonfuls bursting with flavor, you’re going to love this!
No more waiting. Let’s dive in.
What you’ll need….
*I try to get organic whenever it’s available. So if organic isn’t written below, it’s implied. It’s so much better for you and you can almost always find organic for just a few cents more. In my book, it’s totally worth it!
SOUP INGREDIENTS:
- (2) Sweet Potatoes | $1.78 Trader Joes
- (1) Green Pepper | $0.79 Trader Joes
- (1) 13.5 fl oz. Can Organic Coconut Milk | $1.69 Trader Joes
- (1) 32 fl oz. Organic Hearty Vegetable Broth | $1.99 Trader Joes
- (2) handfuls of Tuscan Kale (or regular Kale) | $2.49 Trader Joes
- (2) tbsp Olive Oil | $3.99 Trader Joes
- (2) tbsp Thai Red Curry Paste | $2.59 Target
- 1/4 tsp Powdered Ginger | $4.59 Target
- 1 tsp Minced Garlic | $1.69 Trader Joes
- 1/2 tbsp Brown Sugar | $3.49 Trader Joes
- 1/2 tbsp Soy Sauce | $2.99 Trader Joes
- (1/2) Red Onion | $0.59 Trader Joes
- (2) Limes | $0.58 Trader Joes
- a handful of Fresh Cilantro | $1.49 Trader Joes
- (to taste) Sriracha | $2.99 Trader Joes
Total Cost: $11.40 (minus spices & condiments)
Prep Time: 15 minutes
Cook Time: 3 hours
Servings Size: 1-2 cups
Servings: 4-6
STEP 1: I find that the process goes smoother when I prep. So, if you’re a prepper like me…
- Sweet Potatoes: wash, peel, and chop into large biteable square chunks
- Green Pepper: wash and chop into large biteable square bites
- Tuscan Kale Leafs: separate the leafy parts (keep) from the tough spiny parts (toss)
- Red Onion: slice in 1/2, then slice in thin strips
- Lime: slice in 4’s, then again in 1/2
- Cilantro: wash and use leaves as garnish
STEP 2: I do most of the cooking in a slow cooker crock pot. Turn the dial to high and pour in the Vegetable Broth and Sweet Potatoes. Let it cook (about 1 hr + 30 min) until the Sweet Potatoes are still firm but you can stick a fork through them.
STEP 3: While those are cooking you want to mix together your Olive Oil, Garlic, Ginger, and Thai Red Curry Paste into a small pan. Cook for about 2 minutes or until it’s mixed well.
STEP 4: When your Sweet Potatoes are forkable then you add in the rest of the main ingredients: Coconut Milk, Green Peppers, Tuscan Kale, Brown Sugar & Soy Sauce + your Olive Oil, Garlic, Ginger, and Thai Red Cury Paste mixture. Now cook covered for 30 min, still on high. After the 30 minutes have passed I like to turn it off and let the soup rest for about an hour. I’m not a professional cook and I don’t know why this helps, but that’s just what I do.
STEP 5: Stir. Then ladle 1-2 cups into a bowl. Then top with slivers of Red Onion, a handful of Cilantro, and drizzle with Sriracha to taste. Oh, and don’t forget to squeeze one of your Lime slices on top. Perfecto!
If you would like to try an alternate version, the original recipe was found on Budget Bites. The main difference is baby bok choy and rice noodles. I personally prefer the taste of kale and try to keep my starchy foods to a minimum. But, that’s just me. You’re the one cooking and eating, so definitely savor the entire process to satisfy your own taste buds.
Enjoy…
With Love,
