In my large repertoire of soups there are several that I return to time and again. Heading the list is this sublime, exotic tasting soup. It is not complicated to prepare but has such outstanding addictive flavours and textures it is a wonderful dish to serve to family and friends. The title tells it all. Red curry paste and turmeric combine to give it exceptional flavour. The red lentils cook away to thicken the soup to an almost stew-like consistency. You can prepare it several hours ahead by refrigerating the soup after you have simmered the vegetables in the chicken stock. Then about half an hour before serving reheating the soup and adding the chicken and sweet potatoes. We know dishes like this taste even better for the resting time.
| RED LENTIL SOUP WITH CHICKEN, TURMERIC AND RED CURRY | Print |
- 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.
- Put a splash of oil into a large deep saucepan over a high heat and add the chicken thighs in a single layer.
- Cook the chicken for a couple of minutes until browned, then turn over to brown the other side,
- remove and set aside. When browning meat on a high heat use extra long tongs to avoid burns.
- Put the onions, carrots in the pan and sprinkle with a little salt.
- Cook the onions, carrots over a medium heat until just started to colour, stirring occasionally.
- Add the garlic and saute for 2 minutes
- 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.
- Add the lentils, sultanas (if using) and chicken stock and bring to a simmer.
- Cover and cook for twenty minutes until the vegetables and lentils are tender.
- 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.
- To reduce the liquid slightly and thicken the consistency simmer uncovered for a few minutes.
- Serve in large bowls, garnished with sweet pepper slices and fresh parsley or coriander.
Virginia, so often your tempting recipes contain gluten, alas, they are not within reach. But this one, with its hint of spicy ingredients, sounds divine! I think it just might transport us to Mumbai or Bangkok when we make it. 🙂
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Tricia, this soup just gets better and better. I have taken to making it early in day and tucking it away in the refrigerator (along with the browned chicken) to have thoughtful moments and develop into something sublime. I am happy that this is a soup you can make (without gluten). XX Virgina