Thai Red Lentil Soup

Preparation

1. 1

   Step 1: Set aside 1 tablespoon of the coconut cream for the garnish. Add 2–3 tablespoons of milk and whisk until thick but easy to drizzle. Warm it briefly in the microwave if needed to remove lumps, then set aside.

2. 2

   Step 2: Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Cook for 3–4 minutes, until the paste darkens and is less wet. Lower the heat and scrape the bottom of the pot if the mixture starts to catch.

   

   Tip: Cooking the curry paste with the garlic and ginger deepens its flavour.

3. 3

   Step 3: Add the remaining coconut cream, vegetable stock, water, fish sauce and lentils. Stir and increase the heat to bring the mixture to a simmer, then lower the heat to medium so it bubbles gently. Simmer for 5 minutes.

   
4. 4

   Step 4: Add the pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down into a thick soup and the pumpkin is soft. Tear the spinach by hand, add it to the pot and stir until wilted, about 1 minute.

   
5. 5

   Step 5: Ladle into bowls and swirl in the coconut drizzle. Sprinkle with coriander and fresh chilli, if desired. Squeeze lime juice over the soup before serving. Serve with roti or another bread for dunking, if you like.

   Tip: Cook frozen roti in a pan according to the package directions.