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
500ml Water
1 pak choi – cleaned and quartered lengthways
Juice of ½ lime
2 spring onions – finely chopped
Small handful of coriander leaves – finely chopped

  1. Heat the oil in a suitable large pan and add the onion, chilli, garlic and lemongrass.
  2. Fry gently until the onions and garlic have begun to soften but have not begun to brown.
  3. Add the lentils, a good splash of coconut milk, the red curry paste and the crushed coriander seeds.
  4. Mix and cook over a medium heat until the paste begins to release its aroma.
  5. Add the rest of the coconut milk, the water and the fish sauce.
  6. Stir thoroughly and allow to cook gently for about 20-30 minutes.
  7. If the soup gets too dry add some more water.
  8. Now add the pak choi and cover, cook for a further 10 minutes or until it has softened into the soup.
  9. Season as required and add the lime juice, spring onions and coriander leaf. Stir together and serve.
Handy tip

This soup is very versatile and can easily be blended using a hand blender to create a smoother version. It also freezes very well.

Did you know

A % of every Thai Taste purchase goes to [Duang Prateep Foundation], a charity supporting poverty stricken people and vulnerable communities in Thailand.