Sweet Coconut Kale Rice Noodle Stew


Sweet Coconut Kale Rice Noodle Stew


1 sweet potato, peeled (150g)
1 onion
1 clove garlic
1 stalk celery
1-2 g grated ginger
300mL water
1 cube/tsp vegetable broth powder (or 300mL veggie broth instead of the water)
100ml thick, full fat coconut milk
1/4tsp paprika powder
2tsp Thai curry paste (adjust depending on how spicy you want it to be)
50g yellow lentils (dry weight)
1 cup chopped kale
30g rice noodles (dry weight)
Freshly ground pepper
Fresh herbs


Slice or chop the onion and mince the garlic. Dice the sweet potato (into approx 1/2-1 inch pieces) and add all three to a pot with 150mL water and the vegetable broth powder and bring to a boil.
Reduce the heat to medium as soon as it starts boiling and let it cook for about 5 min.
Chop the celery, grate the ginger and add both to the pot. Lower the heat to low/medium and let it cook with a lid for 5-10 more minutes.
Then, add the rest of the water, the lentils, the coconut milk, the Thai curry paste and paprika powder.
minutes later, add the rice pasta and the kale and cook for 5 more minutes. Make sure you stir it well, so it doesn’t burn. Add more water if necessary, but not too much. The total cooking time is about 25-30 min.
Pour the soup/stew into a bowl (or 2 smaller bowls) and serve with freshly ground pepper and fresh herbs (cilantro and Thai basil would be perfect, but any other, like parsley, will do too).

(yields 1 large or 2 small bowls)





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