A wonderfully hot but fresh soup, borrowing flavours from a traditional thai green curry and combining it with the best of the spring produce. If you want to add some acidity to the soup, try chopping some thin slices of lime and adding them just before serving.
When to eat
I recommend eating this dish from January to May.
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.70 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.32 KM in a modern car.
- 3 Sticks Lemon Grass
- 5 Small Green Chilli
- 2 Cloves Garlic
- 1 Medium Onion
- 1 Teaspoon Ground Coriander
- 50 ml Soya Sauce
- 2 Tablespoons Sunflower Oil
- 30 g Ginger
- 150 g Spring Greens
- 150 g Green Lentils
- 80 g Spring Onions
- 100 g Creamed Coconut
- Chop the garlic, onion, chillies, and lemon grass. Peel, chop and crush the ginger. Place all the chopped ingredients into a small blender along with 2 tablespoons of water, the sunflower oil, ground coriander and 20 ml of the soya sauce. Blend until the mixture is a thick paste consistency.
- Heat a deep pan over a medium heat. Spoon in the chilli paste mixture and fry for about 3 – 4 minutes until the paste takes on a little colour. Stir in the green lentils and cook for another minute. Loosely chop the creamed coconut, and tip it into the pan then pour 1 litre of boiling water over the top. Bring the mixture to the boil, stirring to dissolve the coconut. Then reduce to a simmer, cover and cook for 15 – 20 minutes or until the lentils are soft.
- Remove the hard stalk from the spring greens and slice into 1 cm ribbons. Finely slice the spring onions, then once the lentils are cooked add the greens, onions, and the rest of the soya sauce to the soup. Cover and cook the greens for about 3 – 4 minutes until they have wilted and are soft. Serve immediately.