Thai Red Lentil Soup with Aromatic Chile Oil

Recipe

(Serves 4)

Ingredients

• 4 oz/120 g sugar snap peas

• 3 Tbsp sunflower oil

• 1 medium onion, thinly sliced (1 1/2 cups/160 g)

• 1 1/2 Tbsp vegetarian red curry paste

• 2 lemongrass stalks, gently bashed with a rolling pin 

• 4 fresh Kaffir lime leaves (or 12 dried)

• 1 1/4 cups/250 g red lentils

• 1 cup/250 ml coconut milk

• 1 1/2 Tbsp lime juice

• 1 1/2 Tbsp soy sauce

• 1 cup/15 g cilantro leaves, coarsely chopped

• salt 

Chile-infused oil ingredients

• 3/4 cup/180 ml sunflower oil

• 1 banana shallot, or 2 regular shallots, coarsely chopped (1/2 cup/50 g)

• 1 clove garlic, coarsely chopped

• 1 tsp peeled and coarsely chopped fresh ginger

• 1/2 red chile, coarsely chopped

• 1/2 star anise pod

• 2 tsp curry powder

• 1 tsp tomato paste

• grated zest of 1/2 small lemon

Directions

1. First make the chile oil. Heat 2 tablespoons of the oil in a small saucepan. Add the shallot, garlic, ginger, chile, star anise, and curry powder and fry over low heat for 5 minutes, stirring from time to time, until the shallot is soft. Add the tomato paste and cook gently for 2 minutes. Stir in the remaining oil and the lemon zest and simmer very gently for 30 minutes. Leave to cool and then strain through a cheesecloth-lined sieve.

2. For the soup, bring a small pan of water to boil and throw in the sugar snap peas. Cook for 90 seconds, drain, refresh under cold water, and set aside to dry. Once cool, cut them on the diagonal into slices 1/16-inch/2-mm thick.

3. Heat the sunflower oil in a large pot and add the onion. Cook over low heat, with a lid on, for 10 to 15 minutes, stirring once or twice, until the onion is completely soft and sweet. Stir in the red curry paste and cook for 1 minute. Add the lemongrass, lime leaves, red lentils, and 3 cups/700 ml water. (I used 4 cups water) Bring to a boil, turn down the heat to low, and simmer for 15 to 20 minutes, until the lentils are completely soft.

4. Remove the soup from the heat and take out and discard the lemongrass and lime leaves. Use a blender to process the soup until it is completely smooth. Add the coconut milk, lime juice, soy sauce, and 1/2 teaspoon salt and stir. Return the soup to medium heat, and once the soup is almost boiling, ladle into bowls. Scatter the snap peas on top, sprinkle with cilantro, and finish with 1/2 teaspoon chile oil drizzled over each portion.