Quick Main Asian

Curried red lentil and coconut soup

Name: Curried red lentil and coconut soup
Yield: 6
Cuisine: /asian
Ingredients: 1½ tbs coconut oil; 1 onion, finely sliced; 2 garlic cloves, crushed; 1 tbs ginger, finely grated; ½ bunch coriander, roots and stalks washed and finely chopped, leaves picked and roughly chopped, plus extra small leaves to serve; 2 tbs red curry paste; 1 tbs palm sugar, finely grated; 2½ cups (500g) red lentils; 4 cups (1L) vegetable stock; 400ml can coconut milk; 2 tbs fish sauce; Juice of 1 lime; Chopped red chilli and toasted coconut flakes (optional), to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 01, 2018

“This nourishing bowl gets a great added kick from the addition of red curry paste” - Matt Moran.

1½ tbs coconut oil
1 onion, finely sliced
2 garlic cloves, crushed
1 tbs ginger, finely grated
½ bunch coriander, roots and stalks washed and finely chopped, leaves picked and roughly chopped, plus extra small leaves to serve
2 tbs red curry paste
1 tbs palm sugar, finely grated
2½ cups (500g) red lentils
4 cups (1L) vegetable stock
400ml can coconut milk
2 tbs fish sauce
Juice of 1 lime
Chopped red chilli and toasted coconut flakes (optional), to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add onion, garlic, ginger and coriander roots and stalks, and cook for 5 minutes or until soft. Add curry paste and palm sugar, and cook for 1-2 minutes or until fragrant. Add lentils, stock and three-quarters coconut milk. Bring to the boil, reduce to a simmer and cook for 30 minutes or until lentils are tender and starting to break down. Remove from heat and stir through coriander leaves, fish sauce and lime juice. Season.
2.

Divide among serving bowls and drizzle over remaining 100ml coconut milk. Scatter over chilli, coconut, if using, and extra coriander leaves to serve.