Monday, May 16, 2011

Thai red lentil and carrot soup

I'm still being inspired by the delicious Thai ingredients I tried on my holiday last month. I wanted to make a healthy soup with a nice Thai flavour and I'm very happy with this recipe.

1 tblsp coconut oil
3/4 cup shallots, chopped
2 sticks of celery, chopped
4 carrots, peeled and chopped
2 cloves garlic, chopped
1-2 red chillies, chopped
1 lemon grass stalk, crushed slightly
3 kaffir lime leaves
1 tsp finely grated galangal
roots and stalks from 1 small bunch coriander, chopped
3/4 cup red lentils, rinsed
1 Massel chicken style stock cube
1 tsp tumeric powder
1 tin of reduced fat coconut milk

Heat the coconut oil in a large saucepan over a medium low heat. Saute the shallots for 1 minute, add the celery and carrots and saute for 3 minutes. Add the chillies, garlic, coriander, tumeric and lentils. Stir together. Add the crumbled stock cube and enough water to just cover everything. Add the galangal and  lemon grass and simmer until the lentils are cooked and all vegetables are tender. Remove the lemon grass and the lime leaves. Puree the soup once slightly cooled and add coconut milk until desired consistency is reached . Season with salt and pepper to taste and garnish with coriander leaves.

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