Thai Red Curry and Lentil Soup

This interesting mix of cuisines produces a soup which is wonderfully fragrant, spicy and very moorish. The red lentils melt into the soup and produce a lovely richness. The recipe is one I got from my mother, and I'm not sure where exactly she got it but she said it was from a Donna Hay book.





Serves 4-6

2 tsp peanut oil

1 T Red Thai Curry paste (you can add more if the one you are using is not very spicy but remember the nature and heat of the soup itself will intensify the heat of the chili)

4 cups vegetable stock

2 cups coconut cream

4 Kaffir lime leaves (scrunch these a bit to release the flavour before adding but try not to rip them as it will be hard to remove them later)

1 cup red lentils

100g button mushrooms, quartered (optional)

400g can baby corn, drained (or 100g fresh)

80g snow peas or green beans, halved and cut into 2 cm lengths

1 T sugar


1. Fry the curry paste in the oil for 2 min.
2. Add the vegie stock, coconut cream, Kaffir lime leaves and lentils. Bring to the boil then simmer until lentils are cooked - about 20 min.
3. Add the rest of the ingredients, simmering for 3 min or until vegetables are tender.