Cuisine: Asian fusion soup
Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Wholesome and delicious this soup comes together quickly and rewards you with an exotic flavorful winter soup.
  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken thighs cut in medium size pieces
  • 2 onions, diced
  • 3 carrots, peeled and diced
  • 2 medium sized sweet potatoes cut in 2 inch chunks
  • 1 tsp ground turmeric
  • l sweet red pepper, deseeded and very finely sliced
  • 2-4 tsp red curry paste
  • 4 fat garlic cloves finely chopped
  • 1 cup red lentils, rinsed
  • ¾ cup sultanas (optional) but oh so good
  • 6 to 8 cups chicken stock - preferably home made
  • Sea salt and ground black pepper
  • Fresh coriander or flat leaf parley leaves, to serve.
  1. Put a splash of oil into a large deep saucepan over a high heat and add the chicken thighs in a single layer.
  2. Cook the chicken for a couple of minutes until browned, then turn over to brown the other side,
  3. remove and set aside. When browning meat on a high heat use extra long tongs to avoid burns.
  4. Put the onions, carrots in the pan and sprinkle with a little salt.
  5. Cook the onions, carrots over a medium heat until just started to colour, stirring occasionally.
  6. Add the garlic and saute for 2 minutes
  7. Add the turmeric, red peppers(reserve a few slices for garnish) freshly ground black pepper, red curry paste to taste and cook stirring for about three to four minutes.
  8. Add the lentils, sultanas (if using) and chicken stock and bring to a simmer.
  9. Cover and cook for twenty minutes until the vegetables and lentils are tender.
  10. Add the chicken and the sweet potatoes to the soup and simmer covered for ten minutes to 15 minutes until the sweet potatoes are tender.
  11. To reduce the liquid slightly and thicken the consistency simmer uncovered for a few minutes.
  12. Serve in large bowls, garnished with sweet pepper slices and fresh parsley or coriander.
Recipe by Mrs. Butterfingers at