Spicy Coconut-Kale Soup

• 3 cups coconut milk
• 2 cups vegetable stock
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 1 lemongrass stalk
• 1 thumb sized piece of ginger, sliced
• 2 small garlic cloves, smashed
• 1 shallot, thinly sliced
• 1 1/2 teaspoon Sriracha or chili paste
• Juice and grated zest of 1 lime
• 1 1/2 teaspoon kosher salt
• 1 large bunch Tuscan kale, rinsed, ribs and stems removed, leaves coarsely chopped
• 1 bunch cilantro, leaves coarsely chopped

1. In a large saucepot over high heat, combine the coconut milk, vegetable stock, fish sauce, sugar, lemongrass, ginger, garlic, sliced shallot, Sriracha, lime zest and salt.
2. Bring mixture up to a boil, then reduce to a low heat and simmer for 30 minutes.
3. Transfer soup into a large bowl and cover with plastic wrap for 30 minutes.
4. Strain soup through a fine mesh sieve into the saucepot and place over high heat.
5. To serve, add the chopped kale in handfuls, letting the leaves wilt into the soup, about 4 minutes.
6. Squeeze in the lime juice, adjust seasoning with salt and additional chili sauce, and garnish with chopped cilantro.

coconut milk, vegetable stock, fish sauce, sugar, stalk, ginger, garlic, shallot, lime, kosher salt, kale, cilantro

Taken from www.foodandwine.com/recipes/spicy-coconut-kale-soup (may not work)