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Green Curry Lentil Soup



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


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.