Happiest of mothers day to all of the mothers out there! This day has been the best spring/summer days by far, I spent the majority of the afternoon on the deck reading. I was lucky enough to have had a visit from my mom and sister, Cebryna, this weekend, it was about time we all reunited back in Ontario for a girls weekend. Of course a large part of our time together is spent cooking.
Now back track three weeks ago while home for Easter weekend, my mom shared this wonderful recipe for Thai Red Curry Lentil Soup. Boy was I surprised how much I enjoyed this soup. It was the perfect combination of Thai spicy but also so much flavour with the curry. The lentils are also an exceptional source of protein.
I am still shocked that it is already May 11th and I am almost graduated from the Corporate Communications Program at Sheridan. Time sure flies when you are busy. It is most definitely important to enjoy every moment you have and take advantage of every opportunity. I have been so blessed this past year for I have met so many wonderful people that have encouraged my career to prosper!
Thai Red Curry Lentil Soup
1.5 cups of red lentils
2 white onions, chopped
Garlic & Ginger (To taste)
2 tbsp Thai Red Curry Paste
1 tbsp Tandoori Curry Paste
1 tbsp lime juice
1 tsp fish sauce (if you don’t have any, don’t bother getting it)
1 tetra pack of chicken broth
1 can coconut milk
1/2 tsp sriracha sauce
Begin by soaking the lentils in water. Add chopped onion to coconut oil in pot, add in garlic and ginger at this point. Once the onions are transparent, begin to add the curry pastes, lime juice, fish sauce, chicken broth, coconut milk and sriracha sauce. Then add in the softened lentils and let simmer until the soup thickens.
Add chopped peanuts and cilantro to top when served.