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This time I got purple the other way around: red chile with green curry. I originally wanted chicken, but I’d have had to thaw out a 10 lb. bag, and I didn't want to wait that long. Surprisingly, I did find a small package in the freezer, with the same pork ribs as last time. So it was pork again instead of chicken, My cooking is pretty random at times, but the results are delicious anyway. :-)

This is NOT a tomato soup. This color comes entirely from red chile. I have made Red Chile Sauce with the dried red pods in the past, but I didn't like that nearly as well as this frozen red chile puree.

• Optionally, brown the ribs in some olive oil in a 6-qt stock pot.
• Add red chile, green curry paste and vegetables.
•  Add water to cover it all.
• Bring to a roiling boil. Reduce heat to a simmer.
• Season to taste. Simmer for 30-45 minutes. (Pic4)
• If you want to eat the pork ribs, remove them when you see the fat starting to float on the surface (Pic5)  and finish them in a skillet or in the oven.
  If you leave them in the soup,  they won't have any flavor left when you're done.
•  Squeeze some fresh orange juice. (Pic6) Drink some as a treat for all your hard work.
• Serve 3-5 parts soup over 1 part orange juice. (Pic1)
  This gives the soup a sweet & sour flavor.

If you find the curry too spicy:

• Add 1 cup milk to mellow the heat. (Pic8)
  Don't add milk if you added orange juice directly to the soup. The milk will curdle.
• Stir it in to get an even color. (Pic9)
• Enjoy.

Pic2: carrots, spinach, red chile
Pic3: green curry
Pic4: pork ribs

Pic5: red fat floating on the surface
Pic6: squeeze some fresh oranges

Pic7: add milk if the chile or curry are too spicy, or because you like the smoothness of flavor
Pic8: stir for an even color

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