Thai green lentil soup
Serves 4 / Hands on time 20 mins / Total time 45 mins V *Vn *Gf Df ❄
1 tsp coconut oil/sunflower oil
1 white onion, chopped
2 garlic cloves, crushed
Knob of fresh ginger, grated
50g Thai green curry paste* I use vegan Blue Dragon
1 can coconut milk
150g sweet potato, peeled and cut into chunks
150g dried green lentils
1 litre vegetable stock, I use 2 Knorr stock pots
Handful of fresh coriander, including the stalks
Stick of lemon grass, bashed
❄ Suitable for home freezing once cooled. Consume within 3 months
*Vn Thai green curry paste often contains fish, so always check the pack if this is a concern. I used Blue Dragon Thai green curry paste, which is vegan.
*Gf The Thai green curry paste I used in this recipe, is gluten free. Always check the label if this is a concern.
1. In a large cooking pot with a lid, sweat the chopped onions in the oil, over a medium to low heat for 10 minutes, 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 couple of minutes. 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 20 minutes, 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.
If you’ve had a go at making my Thai green lentil soup or any of my other recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org