John Myers
Contents
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Ingredients
- 30 g Fresh ginger
- 1 piece Onion
- 1 Tablespoon (level) Thai red curry paste
- 1 piece Dried chilli pods without seeds
- 4 piece Dried kaffier lemon leaves
- 150 g Mountain lentils brown
- 2 Glasses Vegetable stock
- 1 pack Soup vegetables
- 2 piece Paprika
- 1 Cup Coconut powder, mixed in lukewarm water
- 100 g Coconut cream
- Parsley chopped for garnish
- Lime juice to taste to taste
Instructions
- Weigh and rinse the lenses. Sauté the finely chopped ginger and onion in a little oil, stir in the red curry paste and heat the dried lime leaves briefly. Then pour in 1 glass of vegetable stock. Add the lentils and the chopped dried chilli and bring to the boil. Simmer for 10 minutes.
- In the meantime, cut the vegetables into small pieces and add to the soup, possibly add some more water, after simmering for 5 minutes, add the peppers and cook again for 5 minutes.
- Finally, refine with coconut cream and powder, season with lime juice and sprinkle with parsley.
- The soup is spicy and hot. I used a pack of Thai red curry spice (see photo), but you don't necessarily need that, you can just buy curry paste.
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 18gProtein: 2.2gFat: 1g
