Thai tomato, fish and vegetable soup

CSA box- leeks, onions, kale, spinach, cilantro, peppers


This is also very good vegetarian style. Add tofu instead of fish and use soy sauce in place of fish sauce.

1 t. oil
1/2 onion, chopped
2 stalks celery, thinly sliced
2 leeks, white part
1 c. mushrooms, sliced
1 red bell pepper, thin sliced
1 yellow pepper, thin sliced
1 32oz can fire-roasted tomatoes
2 cans coconut milk
1 t. red curry paste
2 T. fish sauce
1 T. lemon juice
small bunch asparagus, trimmed into 1" pieces (optional)
4 Cups kale thin slice
2Cups spinach, shredded
1 # white fish, cut into chunks
1/4 c. cilantro, stemmed

Saute onion, in oil, in a large soup pot over med heat stirring until barely soft.
Add leeks and celery- cook for 2 minutes.
Add mushrooms and bell peppers, cook for 2 min.
Add tomatoes and coconut milk, then blend in red curry paste.
Stir in fish sauce and lemon juice. Bring to a simmer. Add asparagus, if using. Return to a simmer. Add kale and spinach. Return to a simmer. Stir in fish, reduce heat to low and cook unti fish is opaque (3-5 min. )
Serve hot, garnished with cilantro.