1 tbsp sunflower oil
1 red onion – peeled and finely chopped
1 Bird’s eye chilli or as many as you like – deseeded and finely chopped
1 clove garlic – peeled and finely chopped
½-1 lemongrass stalk – tough outer removed and finely chopped
100g Red Lentils – washed
200ml Coconut Milk
1 generous tsp Red Curry Paste
1 heaped tsp crushed coriander seeds
1 tsp Fish Sauce
1 pak choi – cleaned and quartered lengthways
Juice of ½ lime
2 spring onions – finely chopped
Small handful of coriander leaves – finely chopped
- Heat the oil in a suitable large pan and add the onion, chilli, garlic and lemongrass.
- Fry gently until the onions and garlic have begun to soften but have not begun to brown.
- Add the lentils, a good splash of coconut milk, the red curry paste and the crushed coriander seeds.
- Mix and cook over a medium heat until the paste begins to release its aroma.
- Add the rest of the coconut milk, the water and the fish sauce.
- Stir thoroughly and allow to cook gently for about 20-30 minutes.
- If the soup gets too dry add some more water.
- Now add the pak choi and cover, cook for a further 10 minutes or until it has softened into the soup.
- Season as required and add the lime juice, spring onions and coriander leaf. Stir together and serve.
This soup is very versatile and can easily be blended using a hand blender to create a smoother version. It also freezes very well.
A % of every Thai Taste purchase goes to [Duang Prateep Foundation], a charity supporting poverty stricken people and vulnerable communities in Thailand.