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Author Notes: This is a simple starter soup to get you into the season; I got the recipe from my mother-in-law.. Limey and coconut-y but not too heavy, this soup tops rice with a flavorful broth, sweet potatoes, kale, and is finished with cilantro and hot sauce. —Annie Fassler | Serious Crust
Makes roughly 3 quarts of soup
- 2 tablespoons olive oil
- 1 white or yellow onion, diced
- 3 cloves of garlic, finely chopped
- 1/2 teaspoon red chili flakes
- 1 bunch curly kale
- 2 medium-large yams, peeled and cut into 1/2-1 inch cubes
- 6-8 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
- 1 13.5 oz can of coconut milk
- 1-2 limes, juiced
- 1-3 teaspoons sriracha or similar hot sauce
- cooked rice of your choice for serving
- Heat a large soup pot over medium heat. Add oil, onion, and garlic, sautéing until the onion is starting to brown at the edges. Add the chili flakes, kale, sweet potatoes, and broth, and salt. Bring to a boil, reduce to a simmer, and cover, cooking until the sweet potatoes are fork tender, about 8-10 minutes. (Now is a good time to start cooking your rice!)
- Add the can of coconut milk, juice of one lime, and 1 tsp of sriracha, stirring to combine thoroughly. Taste and adjust the seasoning with more lime, sriracha, or salt.
- Put a scoop of rice in a soup bowl and ladle the soup over, and top with a few leaves of cilantro to serve.