All Natural Ka-Me

This coconut curry soup, tangy with freshly squeezed lime juice, is full of delicious vegetables. The broth can be enhanced with fresh lemongrass, kaffir lime leaves, and Thai basil or cilantro. Add chicken for a heartier version.

Serves: 6
Origin: Southeast Asia

Product

Ingredients

• 1 tbsp KA-ME Stir-Fry Oil
• 4 large garlic cloves, peeled and finely chopped
• 1 small red onion, peeled and finely chopped
• One 7.8 oz jar KA-ME Red Curry sauce
• 1 quart low-sodium chicken stock
• Two 14 oz cans KA-ME Coconut Milk
• Juice of 2 limes
• 1/4 cup palm sugar, maple sugar or light brown sugar
• 3 tbsp KA-ME Fish Sauce
• One 1-pound bag frozen mixed vegetables (diced or cut)
• One 15 oz can navy beans
• 1/2 bunch fresh mint or cilantro, leaves only

Directions

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1. Heat a large stockpot over high heat. Add oil and stir-fry garlic and onions until golden. Add curry and continue to stir-fry. Add chicken stock, coconut milk, lime juice, sugar, and fish sauce and bring to a boil.
2. Reduce heat to medium-low, add frozen vegetables and navy beans, and cook for an additional 15 minutes.
3. Serve in individual bowls, garnished with a generous amount of freshly torn mint or cilantro leaves.