Thai Curry and Lentil Soup {Spicy}
Hot dang this soup is good. Not only because of it's Thai flavours, which are probably my favourite type, but because it has some depth to it, a little more robust flavour profile than a simple broth and coconut milk base. The good news it's it's dead simple to make and doesn't require a lot of ingredients. But I do think a high quality curry paste is a must - it absolutely sets the stage for the soup. Really, it's necessary for all the curry dishes you are making at home.
I don't have time, nor can be bothered to make a paste every time I make a simmering bowl of curry goodness. I make it at least one a week, if not more - especially during the winter. It's safe to say I'd be lost without these pastes. They are the best store bought ones I have found to date; they have strong fresh flavours that really sing and do remind me of my days in Thailand.
If you're in Calgary you can purchase them at Lambda Asian supermarket on Centre Street. They are also available on Amazon - I have one of every colour, as well as the Panang & Matsaman. You get the idea, I think they're delicious, and will never go back to the bland standard ones often sold in your average supermarket.
INGREDIENTS:
1 onion diced
1" knob of ginger, diced
2 cloves garlic, minced
1 tbs ghee or coconut oil
2-3 tbs red curry paste
1 carrot, chopped
1 cup cauliflower, chopped
4 cups broth of choice (I used chicken)
1 can coconut milk
1/2 tsp fish sauce
1 tbs soy sauce
1/2 cup red lentils
salt and pepper
Heat the coconut oil or ghee in a large pan. Add the onions, and ginger and allow to cook for a few minutes, stirring occasionally. Add the garlic and give it a few more minutes. Stir in the curry paste, carrots and cauliflower and allow to cook for a few minutes. (You want the curry paste to toast a bit, but if it's getting too dry, add a splash of the broth). Then add all the broth, salt and pepper and bring to a slow simmer, allow to cook for 15-20 mins so the veg are soft. Using an immersion blender or a standard blender, blitz the mixture until it's smooth. Then add the coconut milk, soy sauce, fish sauce and lentils. Bring to a simmer for about 15 minutes. Taste and adjust seasoning as necessary. Pour into bowls and top with some additional coconut milk, sesame seeds or fried garlic as desired. Enjoy!
