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.
Course Main Course, Soup
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Keyword asian soup recipes, bean soup recipes, greens recipe, greens soup recipe, Lemon grass soup, spicy soup recipe, spring green recipes
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
5Small Green Chilli
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.