Thai Red Lentil Soup by Cobden. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Thai Red Lentil Soup

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Ingredients

4 portion(s)

Thai Red Lentil Soup

1 brown onion, medium size, skin removed, cut into halves
40 g olive oil
2 tbsp Thai red curry paste, (see Thermomix Basic Cook Book, p. 68)
750 g water
250 g red lentils
1 can coconut milk, 270ml can
1.5 tbsp lime juice, (English tablespoon measure)
1.5 tbsp soy sauce, light soy sauce or any soy sauce to hand (English tablespoon measure)
0.5 tsp salt, to taste
15 g fresh coriander, roughly chopped
4 tsp Chilli Paste, 1 tsp to 1 tbs of chilli paste to taste per serve

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6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Cooking Easy Lunch Supper Thai

Recipe's preparation

Preparation

1. Place onion into mixing bowl and chop 3 sec/speed 5 (lid on). Scrape down sides of mixing bowl with spatula.

2. Add oil and sauté 3 min/120°C/speed 1 (lid off).

3. Add red Thai curry paste and cook 1 min/100°C/speed 1 to release the flavours.

4. Add water, red lentils, Kaffir lime leaves and cook 20 min/100°C/"Counter-clockwise operation" /speed 1.

5. Remove lime leaves.

6. Blend soup for 10 sec/speed 9 to smooth.

7. Add coconut milk, lime juice, soy sauce, salt.

8. Cook 5 min/90°C/speed 2. (Need to get it mixed through, so consider just adding it all before blending soup)

9. Pour into serving bowls, garnished with fresh coriander leaves and serve with a teaspoon to tablespoon of chilli paste per serve (to taste).

Accessories you need

Spatula TM5/TM6
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Tip

This is quite a thick soup.

Use the Thai Red Curry Paste from the Thermomix Basic Cook Book, p. 68.

Prefer Ayam brand coconut milk due to quality.

Prefer Pantai Brand chilli paste with soya bean oil due to flavour which is balanced and flavoursome while not having 'blow-your-socks-off' heat. Note this paste is not suitable for people with a shellfish allergy.

Serve with a bread of your choice.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.