Sunday, February 6, 2011

Curried Pork and Pepper Soup

In an attempt to do something different with pulled pork leftovers and some extra jalapenos I had on hand, I made this yummy curried soup. It comes together quickly if you have leftover pork on hand, but you can easily substitute rotisserie chicken or another leftover meat. There's just a little bit of chopping to be done upfront. You can cut in a large dice for this recipe, just don't make it too big or it will be difficult to eat with a soup spoon. Be sure to use a red curry paste without additives--a lot of them are full of junk. (I use Thai Kitchen brand.)

4 green peppers, cored and diced
4 jalapeno peppers, cored and diced
2 onions, peeled and diced
1 Tbsp coconut oil
1 can coconut milk
1 14-ounce can diced tomatoes
2 cups chicken broth
4 cups pulled pork, cut into bite-sized pieces
1 Tbsp tomato paste
2 tsp red curry paste
1 tsp garam masala
1 tsp turmeric
1/4 tsp ground red pepper
sea salt
juice of one lime

  1. Warm coconut oil in a large, deep skillet or pan over medium high heat. Add peppers and onion. Saute for 10 minutes or until onion is translucent.
  2. Add all remaining ingredients except lime. Simmer for 30 minutes or more. 
  3. Add lime juice and stir to combine.

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