03/12/2025
Also referred traditionally as “Remedy Soup”. Packed with turmeric, ginger, greens, and soy (a health food if you’re not sensitive or intolerant). Swap out the greens and nut butter with your favorite.
Courtesy of
Panang Curry – Sop Lunyuk
This recipe is delicious and offers many opportunities to change up, add, or lessen ingredients. When it comes to the greens, you can use collard greens, mustard greens, beet greens, spinach, bok choi, green beans or any other green if you don’t have kale.
Serves 6
Ingredients:
1 shallot
1 jalepeno pepper
1 medium tomato
6 garlic cloves minced
1+ tablespoon grated ginger
1 cup 100% natural peanut butter
2 tablespoons turmeric
2 teaspoon cumin – or more, if desired
One 4-ounce jar Thai red curry paste, use your judgement here, we use the whole jar
1 ½ cup water or veggie stock
2 cups unsweetened soy milk
2 tablespoons tamari- or more, if desired
2 tablespoon lime zest
2 tablespoon maple syrup
16 ounces extra firm tofu, drained and cubed
1 large sweet potato or butternut squash, peeled and cut into cubes
1 bunch kale cut or torn into small pieces
1 tablespoon lime juice, all the zest from the whole lime
½ cup roasted cashews, optional
Instructions:
Roast shallots, jalepeno, tomato, and garlic until soft (about 5 minutes). Crush ingredients together in a mortar and pestle or in a bowl with a fork.
To a pot over medium heat, stir together the crushed vegetables from mortar and pestle, ginger, peanut butter, turmeric, cumin, and curry paste and cook until fragrant, about 2 minutes.
Whisk in the soy milk, tamari, lime zest, maple syrup for a minute or two.
Add tofu, sweet potato/butternut squash, kale, and lime juice and let simmer for 30 minutes, until sweet potato/squash is tender.
Garnish with cashews, and serve atop rice and greens or alone!
