Deliciously fragrant and warming, with a little kick, this soup is a sure-fire winner – feel free to serve with naan or roti on the side.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce
½ cup Thai yellow curry paste
3 cups good-quality chicken or vegetable stock
400ml coconut milk
2 makrut lime leaves
1 large kūmara, peeled and chopped
400-gram tin black or brown lentils, drained
200 grams green beans, trimmed and halved
To serve
1/3 cup roughly chopped roasted cashews
METHOD
Heat the oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves and bring to a simmer for 5 minutes. Add the kūmara and cook for a further 15 minutes, or until just cooked through. Add the lentils and beans, cook for a final 5 minutes, then serve immediately.
Cook’s note:If you’re after an even more substantial stew-style soup, add another 400-gram tin of well-drained lentils.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.