Spiced Red Lentils, Chicken and Coconut Soup


This flavorful soup is filled with proteins to make you feel full for a long time! Lemon grass, lime, garlic, and coriander combined with coconut milk, lentils and chicken make the ultimate Thai-inspired Soup. I't is sure to be a hit with your entire family! Soups are easy to make, healthy and gentle on your wallet.

Here is how you make it:

1. Add chicken thighs, salt, pepper and water to a large pot or Dutch Oven and bring to boil over medium heat. Reduce the heat to low and let simmer for 30 minutes.

2. Meanwhile, chop the onion, chili and lemon grass (outer layers removed) and fry with the oil over medium heat until the onion turns soft, about 5 minutes.

3. Add the garlic and fry for one more minute. Add the coriander, paprika, cayenne and stir well to combine.

4. Add the onion mix, the lentils and the coconut mil to the chicken. Turn the heat to medium until it starts to simmer. Reduce it back to low and let simmer for 40-45 minutes. Using two forks, shred the chicken thighs into smaller pieces. Taste to see if more salt is needed.

5. Turn off the heat and add the chopped scallions, coriander leaves and lime juice, reserving a little of each for garnish.

Here is what you need:

Chicken thighs (2 per person, if using more than 6 thighs, double the quantities for the other ingredients)

2 tbsp. oil (Sunflower, Canola, or Avocado)

3 ¾ cups water

1 large red onion, finely chopped

1 hot green chili or jalapeno pepper

3 garlic cloves, pressed

1-2 lemon grass stalks, outer layers removed, finely sliced

1 cup red lentils, washed and drained

1 tsp. ground coriander

1 tsp. paprika

¼ tsp. cayenne pepper

1 can coconut milk

Juice of 1 lime

3 spring onions (scallions), chopped

½ cup fresh coriander leaves, chopped

Salt and ground black pepper

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Instructions:

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In a large pot or Dutch Oven, bring the chicken, 1 tsp. salt, ½ tsp. pepper and water to a boil over medium heat. Once it boils, reduce the heat to low and let simmer for 30 minutes.

In a frying pan, add the oil and chopped onion, chili and lemon grass and fry on medium heat until the onion turns soft, about 5 minutes. Add the garlic and fry for one more minute. Add the coriander, paprika, cayenne and stir well to combine.

Add the onion mix , the lentils and the coconut milk to the chicken (after it has simmered on low for 30 minutes). Turn up the heat to medium until it starts to simmer, then turn it back to low and let it simmer for 40-45 minutes more. Taste to see if more salt is needed.

Turn off the heat and add the chopped scallions, coriander leaves and lime juice, reserving a little of each for garnish.

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