Purple Pig Soup #2


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.


This is what you need for # servings:

  • 2 lbs. pork ribs
  • 1 cup red chile
  • 1 cup green curry paste
  • 5 juicy oranges
  • ½ lb. each of
    • mixed vegetables
    • spinach
    • carrots
  • S&P
Pic1: purple pig soup #2


If you find the curry too spicy:


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