Spicy Red Lentil, Coriander & Coconut Soup with Chicken Dumplings

Name: Spicy Red Lentil, Coriander & Coconut Soup with Chicken Dumplings
Yield: For Six Large Bowls
Ingredients: 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; ¼ cup sesame oil; 1 leek, finely sliced and washed to remove grit; ¼ cup fresh lime juice; 2 teaspoons Asian fish sauce; 2 carrots, peeled and grated; 1 thumb of fresh ginger, peeled and finely grated; 1 red chilli, finely sliced; 300ml (11 fl oz) unsweetened coconut milk; 2 cloves of garlic, peeled; 2 red onions, peeled and finely sliced; ¼ cup fresh mint leaves; 4 cloves of garlic, peeled and roughly chopped; 2 lime leaves; 2 chicken suprêmes; 2 cups fresh coriander leaves; 1.4 litres (2½ pints) water; ¼ cup fresh coriander leaves; 1 tablespoon cornflour; ¾ cup red lentils; 2 teaspoons fennel seeds

Preparation info

For
Six
Large Bowls

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

In many ways this soup is almost a laksa, but the lack of noodles and the addition of red lentils make it something a little different. It’s delicious at any time of the year. In winter I make it thicker and heartier and in summer much hotter with chillies and serve it almost cool. The list of ingredients looks long, but it’s fairly simple to make. Fish can be used in place of chicken, or use neither and make it a vegetarian dish.

Ingredients

Soup
Summer
Winter
Gluten-free
Spicy

Ingredients

Method