Curry sometimes has a reputation as “comfort food”, but this springy recipe challenges that stereotype. A plethora of green vegetables and a spray of fresh herb garnish gives life to this warm soup. Use the best looking veggies you can find at the market, this recipe is very forgiving. If your curry turns out too spicy, top with a dollop of yogurt to mellow it. And don’t forget the cocktails— this Spicy Thai Martini is the perfect pairing.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in catering, events, collabs & pop-ups, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with catering inquiries at email@example.com.
- 2 TBS olive or coconut oil
- 2-3 leeks (2 if they are large, 3 if on the smaller side), remove dark green tops and thinly sliced
- 1 small serrano pepper, thinly sliced
- 3 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ⅓ cup New Deal Ginger Liqueur
- 2 heaping TBS green curry paste
- 1 medium bunch asparagus, cut into 1” pieces
- 1 can (13.5 oz) coconut milk *if you’re making the suggested cocktail pairing (and let’s be honest, you are!), set aside 1 oz per cocktail you plan to make
- 1 cup chicken or vegetable stock
- 1 bunch collard greens, ribs removed, and leaves roughly chopped
- Chopped basil, mint, cilantro, and/or scallions for garnish
- Jasmine rice for serving
- Set a dutch oven or large pot over medium high heat and add the oil.
- Once hot, add the leeks, serrano pepper, and garlic, stirring often until the leeks begin to soften and brown a bit, about 5 minutes. Season with a pinch of salt and a few grinds of pepper.
- Add the ginger liqueur, scraping up any browned bits on the bottom of the pan and cook until most of the liquid has evaporated, about 2 minutes.
- Add the green curry paste and asparagus and stir well to combine. Sauté until very fragrant, about 1-2 minutes.
- Add the coconut milk and stock to the pot. Stir and bring to a boil then reduce to a simmer and cook until the soup has thickened and the asparagus is just tender, about 15 minutes.
- Taste and season with more salt and pepper as needed.
- Add collard greens and cook for about 3-5 minutes until wilted.
- Serve over steamed jasmine rice and top with chopped basil, mint, cilantro, and/or scallions.