I really adore
spicy Thai flavours in a soup (and other dishes!) and felt like it
was time to cook such a soup again. It has still been fairly chilly
here, which is weird, as it's soon March. Well I'm not complaining,
because I still have the excuse to cook wonderful winter food.
So I have made
similar soups to this many times, but once again I altered the recipe
slightly. I used harlequin squash as the main ingredient, but also
added carrots and red lentils to the soup to give it a bit more
substance. This was such a comforting soup also due to the fragrant
fresh Thai basil and coriander and here's how it was made.
Ingredients
2 onions
1 tbsp vegetable
oil
2 red chillies
4 garlic cloves
2 cm ginger
(roughly same amount as garlic)
1 harlequin squash
1 l vegetable
stock
½ cup red lentils
4 carrots
1 lemongrass stalk
3 kaffir lime
leaves
160 ml coconut
cream
Juice of ½ lime
Soy sauce to taste
1 tsp palm sugar
Handful of Thai
basil
Handful of fresh
coriander
Method
Chop the onions
and cook in vegetable oil until they are soft.
Add the finely
chopped garlic, ginger and chilli and cook for about one minute more.
Cut the harlequin
squash into cubes and the carrots into slices and add them into the
pan.
Sauté them for a
while and then add the vegetable stock followed by the lentils.
Add the finely
chopped lemongrass and kaffir lime leaves.
Let the soup
simmer under the lid at moderate heat.
After a while also
add the coconut cream into the soup.
Season the soup
with lime juice, soy sauce and palm sugar.
Chop fresh
coriander and Thai basil and add them to the pan towards the end.
Once the squash,
carrots and lentils are soft, purée the soup and taste if any more
seasoning needs to be added.
Serve warm and
enjoy!
Your VegHog
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