Thursday, December 1, 2011

Thai-Style Lentil & Coconut Soup

I simply love the flavours of Thai cuisine and since I am on a total soup-kick this month, this soup satisfied my cravings to a "T" !!!  With the addition of the chili and the paprika, this soup can have a little 'kick' to it, but the coconut milk helps to reduce the burn.  This soup is so substantial that it is practically a meal in itself, but is equally as wonderful with a warm roti or naan bread on the side!!!
2 tbsp coconut oil (or grapeseed, avocado, or EVOO)
2 red onions, finely chopped
1 red chili, seeded and finely sliced
2 garlic cloves, chopped
1" piece of fresh lemon grass, outer layers removed and heart thinly sliced
1 cup red lentils, rinsed
1 tsp ground coriander
1 tsp paprika
400mL of coconut milk (unsweetened)*
3 3/4 cups water
Juice of 1 lime
3 spring onions, finely sliced
1 cup fresh cilantro or parsley, finely chopped
Salt and freshly ground black pepper, to taste
  • Heat the oil in a large pot and add the onions, chili, garlic and lemon grass.  Cook for 5 minutes or until the onions have softened, but not browned.  Stir occasionally.
  • Add the lentils and spices.  Pour in the coconut milk and water and stir to combine.  Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
  • Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish. 
  • ENJOY!
*When you are using canned coconut milk, shake it well before opening as this will ensure that the layers of milk are well combined.*

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