Thaise currysoep

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Recipe by Damaris Beems Course: SoupCuisine: Thai




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This is the best way of using red lentils. It is an extremely creamy soup with an addictive taste. You want to keep on eating. It is prepared just like that, which is also a nice to have right.


  • 1 onion

  • 5 table spoons vegan rode curry paste

  • 2 stalks lemon grass

  • 4 lime leaves

  • 250 gram red lentils

  • 2 limes (the juice)

  • 2 table spoons soy sauce

  • 3 table spoons sunflower oil

  • 1 bouquet fresh coriander

  • 2 cans coconut milk


  • Heat the sunflower oil in large pan. Cut the onions in small pieces and let it simmer for a while with the lid on the pan. Add the curry paste and mix well with the onion. Add the lentils in the pan with 1 liter boiled water, the lemon grass (cut every stalk in two and hit it hard. Then the taste will be released better during cooking) and the lime leaves.
  • Let this all simmer for 15 minutes until the lentils are soft and done. Take out the lime leaves and the lemon grass and then pour the soup in a blender.
  • Add the coconut milk, the lime juice and the soy sauce. Stir well.
  • Serve it with some cut coriander leaves.

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