Green Curry Lentil Soup – Food Pharmacy

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Green Curry Lentil Soup

The notion that health food = boring definitely does not apply to this soup. You can offer this soup the most wary of health foods and they would ask you for the recipe.

The soup is full of everything the nutrient hunter in us likes (lentils, sweet potatoes, leafy vegetables) together with green curry. It is of course possible to take the shortcut via the store and buy ready-made curry paste, but we prefer to make our own and freeze it in ice cubes. Sounds weird but it’s the exact opposite!

Curry paste is suitable for all forms of Thai food. It is prepared in two parts – the first part is dry roasted spices that are ground and then the fresh (wet) spices are added and everything is ground into a paste. We freeze it in ice cubes and take out a cube if necessary. Here’s a recipe for homemade green curry paste to try in your own kitchen, we can assure you that it is better than the store bought.

So, are you ready for the soup of your life? Make sure to serve in beautiful bowls and top with lots of fresh coriander (though only if you like coriander as much as we do, otherwise use parsley for a pop of green) and lime wedges.

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Green Curry Lentil Soup

  • By : Food Pharmacy c/o Bon Appetit Magazine
  • Servings : 4 1x
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Ingredients

2 tablespoon coconut oil

1 yellow onion, diced

3 cloves garlic, crushed

2 cm ginger, finely grated

1 teaspoon sea salt

1/4 cup green curry paste

1 medium sweet potato, peeled and cut into cubes

3/4 cup green lentils

4 cups vegetable broth

1 can coconut milk or cream for creamier texture

4 cups fresh spinach

1/21 teaspoon fish sauce

Instructions

Heat the oil in a frying pan and add the onion, garlic, ginger, and salt. Fry until the onion begins to soften (stir often, garlic tends to burn otherwise). Add the curry paste and continue to fry for about 3 minutes, it is important that you stir often here so that the paste does not stick to the bottom.

Stir in sweet potatoes and lentils, add broth and bring to a boil. Lower the heat to a simmer and cook until the sweet potatoes and lentils are soft, about 20-25 minutes. Add coconut milk (or cream) and simmer 3-5 minutes. Add spinach and fish sauce and stir for just a quick 30 seconds.

Season to taste with salt and more fish sauce. Serve the soup topped with lots of fresh coriander (though only if you like coriander as much as we do) and lime wedges.

Recipe from healty_ish och bonappetit.com

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