Fare With A Flair: Thai seasonings elevate legumes

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As much as I am lamenting the end of summer, I welcome cooler evenings and a chance to spend more time in the kitchen.

Top of mind for me, when the weather changes, is soup. I’m always looking for ways to make easy and quick versions that offer lots of flexibility, too.

I’m using more legumes – beans, peas, lentils and chickpeas – in my cooking

One of the quickest cooking legumes are red lentils. Readily available, they are inexpensive and can be turned into many tasty dishes like this Thai-inspired soup.

There are so many great ingredients in Thai cooking that lend loads of flavour, including curry pastes, fish sauce and coconut milk.

Thai curry pastes come in small jars or tins and larger plastic tubs. I prefer the tubs, since they can keep for months in the fridge. If you purchase the tins, be sure to transfer the leftover curry paste to a plastic container and refrigerate or freeze.

Fish sauce has become one of my go-to seasonings, imparting that fabulous umami taste that lends a wonderful complexity to dishes. If fish sauce just isn’t to your liking, you can substitute soy sauce in the recipe.

Make this soup a main course by adding some cooked shredded chicken or cooked shrimp.

Thai-style Red Lentil Soup

(Serves 6 )

2 tbsp. (25 ml) butter or vegetable oil

1 large onion, diced

2 cloves garlic, minced

2 tbsp. (25 ml) Thai red curry paste

1 tbsp. (15 ml) minced fresh ginger

5 cups (1.25 L ) of water

2 cups (500ml) of rinsed red lentils

1 – 14 oz. (380 ml) can of coconut milk

1 tbsp. (15 ml) fish sauce

Juice of 1 large lime

3 tbsp. (45 ml) chopped cilantro

Directions:

1. Heat the butter (or oil) in a medium stock pot, over medium heat.

2. Add the onion and cook, stirring frequently, until light golden.

3. Add the garlic, curry paste and ginger. Continue to cook, stirring constantly a further 2 minutes.

4. Add the water and red lentils. Bring to a simmer and cook for about 8-10 minutes or until the lentils are fully cooked.

5. Using an immersion blender, blend the soup until desired consistency.

6. Add the coconut milk, fish sauce and lime juice. If the soup is too thick, add some additional water.

7. Add cilantro and serve immediately.