079 - Thai Red Lentil Soup with Sugar Snap Peas and Cilantro

Thai-Red-Lentil-Soup-with-Sugar-Snap-Peas-and-Cilantro.jpg
Thai-Red-Lentil-Soup-with-Sugar-Snap-Peas-and-Cilantro.jpg

079 - Thai Red Lentil Soup with Sugar Snap Peas and Cilantro

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Thai Red Lentil Soup with Sugar Snap Peas and Cilantro


2 tbls olive oil
3 bay leaves
1 stalk lemongrass
1.5 oz ginger, peeled and chopped
3 cloves garlic, sliced
1 yellow onion, diced
1 medium carrot, peeled chopped
1 large leek, green part removed, sliced and rinsed
3 sticks celery chopped
1 red bell pepper, diced
1 serrano pepper, seeds removed, chopped
2 oz thai red curry paste (vegetarian)
1/4 cup white wine
2 cups red lentils
2 qts vegetable stock
1 can coconut milk
2 oz soy sauce
2 oz mirin
2 limes, zest and juice
Salt and pepper to taste


Garnish:
1 cup sugar snap peas blanched in salted water, chilled, and sliced thin 1/3 cup
chopped cilantro leaves


In a large sauce pot, heat the olive oil over medium high heat. Sweat all the vegetables with the lemongrass and bay leaves until tender, 10-15 minutes. Next, add the red curry paste and cook stirring frequently for about a minute or two. Add the white wine, lentils, and stock or water. Slowly bring to a boil stirring occasionally, reduce heat to a simmer and cook until the lentils are very soft, 20-30 minutes. Once the lentils are cooked, remove from the heat and add the rest of the ingredients except for the salt and pepper. Then, working in batches, puree the soup in a blender until very smooth. Finally, season with the salt and pepper and serve immediately. This soup can keep refrigerated for 4-5 days and freezes well, also.