Wednesday, December 7, 2011

Thai Cashew and Coconut Soup top with Cilantro, Scallions, Cashews, and Coconut milk

2- tablespoons sunflower oil
2- red onions finely chopped
1- birds eye chili pepper- seeded and finely sliced
2-garlic cloves -chopped
1- 1inch lemon grass outer layers removed and inside finely sliced
1-cup of red lentils, rinsed
1- teaspoon ground coriander
1- teaspoon paprika
2/3- cups coconut milk
3 3/4 - cups water
juice of 1/2 lime
1 cup of cashews
3- spring onions or scallions- chopped
1- cup fresh cilantro finely chopped
salt and pepper to taste

1. Heat the oil in a large pan and add the onions, chili, garlic and lemon grass
2. cook for 5 minutes or until the onions have softened but not browned stirring occasionally......
3. add the lentils and spices
4. pour the coconut milk and 3 3/4 cups water and stir
5. bring to a boil, then reduce the heat to a simmer for 40 to 45 minutes until the lentils are soft
6. Add 1 cup of cashews
7. pour the lime juice and add the spring onions and cilantro...and reserve some for garnish to each bowl before serving
8. season as needed with salt and pepper and serve

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