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 fennel seeds; 2 teaspoons cumin seeds; ¼ cup fresh mint leaves; ¼ cup fresh coriander leaves; 2 cloves of garlic, peeled; 1 tablespoon cornflour; 2 cups fresh coriander leaves; ¼ cup fresh lime juice; 2 chicken suprêmes; ¾ cup red lentils; 2 teaspoons Asian fish sauce; 1.4 litres (2½ pints) water; 300ml (11 fl oz) unsweetened coconut milk; 1 red chilli, finely sliced; 1 thumb of fresh ginger, peeled and finely grated; 4 cloves of garlic, peeled and roughly chopped; 1 leek, finely sliced and washed to remove grit; 2 carrots, peeled and grated; 2 red onions, peeled and finely sliced; 2 lime leaves; ¼ cup sesame oil; 2 teaspoons coriander 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

Summer
Winter
Soup
Spicy
Gluten-free

Ingredients

Method