Coconut Lentil Soup with Lemongrass and Ginger
- 2 cups red lentils (or yellow split peas), sorted and rinsed well
- 1 onion, diced
- 6-8 cups vegetable broth (can also use chicken broth or water), add less for a thicker soup
- 2 cups diced pumpkin or butternut squash
- 1 can full fat coconut milk
- 1 Tablespoon lemongrass paste
- 1 Tablespoon fresh ginger, finely grated (use a microplane)
- 1 Tablespoon fresh garlic
- 1 Tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
- 2 kaffir lime leaves, fresh or frozen (or strips of lime zest)
- salt, to taste
- a little sugar
- fresh cilantro, garnish
- sliced green onions, garnish
- sliced green or red Thai chiles, garnish
- hot cooked rice, for serving (optional)
- Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
- To serve, ladle soup over hot, cooked rice and garnish as desired.
No comments:
Post a Comment