The Mad Chef-tist was at it again. As usual what motivates me is often to avoid waste. The Kale was getting a little long in the tooth (had the bunch a little more than a week or so) and I had a couple sweet potatoes so I figured Soup! I have been hankering for a little Thai-flavored something or other and here we are. The following resulted in the irresistible cul-coction that you see in the picture above.
1 medium onion
2 medium size sweet potatoes
2 heaping spoonfuls of minced garlic (or a couple of cloves chopped up)
1-2 chopped up bell peppers (I used green and white)
1 bunch of kale (any kind of greens will work I suspect: collards, mustard, swiss chard, spinach etc.)
1-2 Tablespoons of Chicken soup base or Bouillon (optional)
1-2 Tablespoons of Mushroom soup base or Bouillon (optional)
1 packet of Tom Ka Paste
1 13-15 oz can of coconut milk. I used unsweetened, but you could use the sweetened kind if you like sweeter soups. For me the sweet potatoes were sweet enough.
- Chop up onion in medium pieces and toss into crockpot
- Chop up sweet potatoes to bite size pieces or chunks you like then into crockpot
- Chop up kale (make sure the pieces are small) and toss into crock (The Kale will be springy and may make the lid sit well above the top of the pot, but within a few hours it will cook down so just shove it in- just make sure you do this before you add the water!!)
- Toss the garlic, peppers, chicken soup, mushroom soup and spices (I use Mrs. Dash-generous amount) into the crock as well and add enough water until about 1 to 1-1/2 inches below top of pot.
- turn crock on low and let cook at least 8 hours depending on your preference for the softness of your greens. (You might want to put it on hight for 5 or six hours and then turn down to low for the last 3 or 4 hours)
- add can of coconut milk and Tom Ka paste the last hour or two of cooking.
- You might need to add more water depending on your preference.