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An Asian-spiced soup that is fast and really delicious. Use fish sauce (nuoc mam or nam pla, available at Asian markets) instead of soy sauce if you have some.
- Contributed by Catsrecipes Y-Group
- Cookbook: How to Cook Everything
- Typed by: Susan firstname.lastname@example.org
- Time: about 20 minutes
- Makes 4 servings
- 2 tbsp peanut oil
- 1 cup minced onion
- 2 tbsp minced garlic
- 4 cups chicken, beef, or vegetable stock, or water, preferably warmed
- 1 tbsp soy sauce
- salt to taste
- about 3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)
- minced cilantro leaves for garnish
- 1 fresh jalapeno chile, stemmed and mined (optional)
- 1 lime, cut into eighths
- Place the oil in a large, deep saucepan and turn the heat to medium-high.
- Add the onion and cook, stirring occasionally, until it begins to brown, 5 to 8 minutes.
- When the onion is tender and golden, add the garlic.
- Cook 1 minute, and then add the stock or water.
- Bring to a boil, turn the heat to low, add the soy sauce, and taste for salt; add some if necessary.
- Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes (you may prepare the soup in advance up to this point. Cover refrigerate for up to 2 days, and reheat before proceeding).
- Correct the seasoning (you may prefer to add more soy sauce rather than more salt), garnish, and serve, passing the minced jalapeno and pieces of lime at the table.