What could be better than boiling hot soup on a boiling hot day? Well, I apologise, but my cupboards were bare and I couldn’t be bothered to get the bus to Waitrose. So, instead, I sat in the sun and drank wine for nine straight hours, listening to The Little Mermaid soundtrack and crying – I don’t feel very well today.
Thai green lentil soup
Serves 4 / Hands on time 20 mins / Total time 50 mins /
V Vn Gf* Df ❄🌶
1 tsp coconut oil
1 white onion, chopped
2 garlic cloves, crushed
Knob of fresh ginger, grated
50g Thai green curry paste* – I use Blue Dragon which is vegan and gluten free
1 can coconut milk
200g sweet potato (medium sized) peeled and cut into chunks
175g dried green lentils
1 litre vegetable stock*, I use 2 Knorr vegetable stock pots
Large handful of fresh coriander, including the stalks
Stick of lemon grass, bashed
1. In a large cooking pot with a lid, sweat the chopped onions in the oil, over a medium/low heat for 10 mins with the lid on, stirring occasionally – add a dash of water if needed, to prevent burning.
2. Once soft, add the grated ginger, crushed garlic and the Thai green curry paste. Give it a good stir and cook for a further 3 mins. Add the sweet potato, coconut milk, stock, lentils and the bashed lemon grass and bring to the boil.
3. Turn down the heat and simmer for 30 mins, stirring occasionally. Cut the storks off the bunch of coriander and add them to the soup. Cook for 5 more minutes. Finally take off the heat, fish out the lemon grass and blend, either with a hand blender or a food processor. Serve topped with chopped coriander leaves.
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V– Vegetarian Vn– Vegan Df– Dairy free. 🌶– Spicy
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label.
❄ – Suitable for home freezing once cooled. Consume within 3 months.
* Some Thai green curry pastes contain crustaceans and fish and may not be gluten free. Always check the label.